Joanna Gaines' Cold Artichoke Dip

Cold Artichoke Dip

by Joanna Gaines
Total 2 hours and 15 minutes (includes chilling time) | Active 15 minutes
Makes 4 to 6 servings
TIP: The dip is delicious with mini snacking red bell peppers or thick strips of red bell peppers that can be used for scooping. Or try mini cookie scoops of dip on top of cucumber rounds or butter crackers.

Ingredients

  • One 12-ounce jar quartered marinated artichokes
  • 2 cups packaged shredded Parmesan cheese
  • 1/3 cup plain Greek yogurt
  • 1/3 cup sour cream
  • 1 tablespoon finely sliced fresh chives
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon dried dill
  • 1/4 teaspoon garlic salt

Directions

  1. Drain the artichokes and roughly chop into small pieces.
  2. Mix all the ingredients together in a medium bowl and chill for 2 hours before serving.
  3. Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days; do not freeze.
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