Food: make a Super Bowl of creamy Three-Cheese Artichoke Dip

Artichoke dip is popular for good reason: it’s a bubbly, cheesy crowd-pleaser.

 Photograph: Jennifer Olvera
Photograph: Jennifer Olvera

                                                                                                           And if you’re watching football, it’s essential to have the perfect dip on hand. When tensions are running high, you need to be able to reach your chip into a delicious dip without peeling your eyes away from the screen. You need to know it’ll be just right: gooey, satisfying, and deeply flavorful.  Okay, I admit I’m not even a big football fan I just like to look at what the players are wearing and watch the commercials but I’m certainly game for this dip.

Note: Leftovers are tasty tucked into skin-on, bone-in chicken breasts. Just slice chicken horizontally down the center until you can open it like a book. Fill with about 1 ½ tablespoons of artichoke dip, and roast in a preheated, 375°F oven until an instant-read thermometer reads 165°F, 30-35 minutes.


  • 2 (8-ounce) packages cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise 
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon white wine vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ scant teaspoon kosher salt
  • ½ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 2 (14-ounce) cans artichoke hearts packed in water, drained and chopped
  • 2 cloves garlic, minced
  • ½ cup mozzarella cheese
  • Pita, warmed and cut into wedges


Adjust the oven rack to the middle position and preheat oven to 375°F. Beat cream cheese, sour cream, mayonnaise, Worcestershire sauce, vinegar, onion powder, paprika and salt in a large bowl using a hand-mixer set to medium speed until fluffy and thoroughly combined, about 2 minutes.

Using a wooden spoon, fold in Parmesan, Romano, artichokes and garlic. Spray a 9” x 13” baking pan with cooking spray and spread mixture evenly in pan. Sprinkle with mozzarella.

Place in oven and bake until heated through, bubbly and lightly browned, 30-35 minutes. Serve immediately with pita for dipping.

Superbowl Sunday is February 1st

Source: Jennifer Olvera is the author of Food Lovers’ Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and





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