So I was craving artichoke dip the other day and got everything to make it. Then I realized I had some sausage and wondered how a sausage artichoke dip would go.. I made this for a party last week and it was a huge hit! It’s everything you love about a cheesy artichoke dip with the savory sausage added in. So easy to make and a good one to prep beforehand and just pop in the oven before friends come over.
The recipe calls for 1 cup of mayo, greek yogurt or a mix of both. I’ve tried it with just greek yogurt and half of each and don’t think you can tell a big difference either way. Subbing plain greek yogurt for mayo is one of my favorite ways to lighten up a dish! You’ll want to get the artichokes in brine, not marinated in oil. I’m sure the marinated ones would taste fine, but I haven’t tested using them. You could also use a monterey or cheddar jack cheese.
Sausage and Artichoke Dip
Ingredients
- 1 pound ground sausage
- 2 14oz cans artichoke hearts, drained and roughly chopped
- 8oz cream cheese, softened
- 1 cup plain greek yogurt or mayo or a mix of both
- 2 cups shredded mozzarella cheese
- 1 1/2 cups shredded parmesan cheese
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Directions
- Preheat oven to 400.
- Brown sausage over medium-high heat until fully cooked, drain and set aside to cool.
- Add cream cheese, greek yogurt/mayo, mozzarella, 1 cup parmesan cheese, salt, garlic and onion powder to a large mixing bowl and combine using a spatula. You can also use a hand mixer, but not necessary.
- Add artichokes and sausage to bowl and stir to combine.
- Spread mixture in a 11×9 pan and sprinkle with remaining 1/2 cup parmesan cheese.
- Bake for 30 minutes until bubbling and cheese starts to brown.
If you like this recipe, make sure to check out my Kentucky Hot Brown Dip, Baked Pimento Cheese and Best Ever Refried Bean Dip.
Biscuits & blessings,
Leels
