Creamy Artichoke Dip

Happy Superbowl Sunday! Despite my limited interest and comprehension in the sport, I've always appreciated the game-watching event for the shared social experience - and for the excuse it offers to make slightly naughty finger foods and appetizers.

And so I bring you a favorite standby - a classic recipe for creamy artichoke dip. There are innumerable recipes for artichoke dip; some getting unnecessarily complicated, involving sautéed ingredients or eggs or chicken stock.  This recipe, slightly adapted from Bon Appétit, keeps it simple and tasty. I substituted sour cream with Greek yogurt and cream cheese with the reduced guilt alternative Neufchatel.  You can make more substitutions by using low-calorie mayonnaise or part-skim mozzarella; but let's be honest, this recipe is meant to be a little glutinous.


Serves 6-8

- Ingredients -

Dip

• 8-ounce package Neufchatel cheese, room temperature
• 1/3 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
• 3/4 cup grated mozzarella cheese (about 2 1/2 ounces), plus more for sprinkling over top
• 1/2 cup Asiago cheese, plus more for sprinkling over top
• 2 teaspoons minced seeded jalapeño chili

Pita chips

• 3 whole-wheat pitas
• 2 tablespoons olive oil
• sea salt

- Directions - 

1. Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella and Asiago cheese, and jalapeño.

2. Transfer to 11x7x2-inch glass baking dish. Sprinkle additional cheese over top.

3. Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 8 minutes. 

4. Maintain oven temperature. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.