14ounces (1 can)artichoke hearts(drained and finely chopped)
4ounces (1 cup)Gruyere cheese(shredded)
½cupgrated Pecorino Romano cheese(or Parmesan)
¾cupmayonnaise(regular or light)
¼cupsour cream
2clovesgarlic(grated)
1teaspoonwhite wine vinegar
¼teaspoonblack pepper
1pinchcayenne(or to taste)
1pinchnutmeg
Breadcrumb topping
1tablespoonunsalted butter
¼cuppanko breadcrumbs
Instructions
Preheat the oven to 400 degrees.
In a mixing bowl, combine the dip ingredients and stir until well combined. Transfer the mixture to a baking dish.
In a small skillet, melt the butter. Add the breadcrumbs and stir to coat. Top the dip with the breadcrumbs.
Bake for 20 minutes until golden brown and bubbly. Serve with bagel chips, crackers, veggies, pretzels, and more.
Notes
If using frozen artichoke hearts, thaw and drain completely before adding to the dip mixture.
Use freshly shredded cheese for the best flavor and melting quality.
To make ahead, prepare the dip (without the breadcrumbs) and store, covered, in the refrigerator for up to 2-3 days. When ready to enjoy, top with breadcrumbs and bake according to recipe directions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat smaller portions in the microwave. For larger portions, cover the baking dish with aluminum foil and bake at 350 degrees until warmed through.