Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 14 oz (400g) canned artichoke hearts, drained and roughly chopped
  • 1 cup (100g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Drain the canned artichoke hearts thoroughly in a colander. Spread them on a plate lined with paper towels and press firmly to remove excess brine. Roughly chop them into bite-sized pieces.
  2. In a mixing bowl, stir together the softened cream cheese, mayonnaise, and sour cream until the mixture is smooth and free of lumps. Fold in the minced garlic, lemon juice, salt, and pepper.
  3. Add the chopped artichokes and the grated Parmesan cheese. Use a spatula to fold everything together until the artichokes are evenly coated in the cream base.
  4. Spread the mixture into an 8x8 inch baking dish or cast-iron skillet, smoothing the top with a spatula. Sprinkle the smoked paprika over the surface. Bake at 400°F (200°C) for 20 minutes, or until the edges are bubbling and the center is set.