1(14 ounces)can artichoke hearts, drained and chopped
½cupshredded Parmesan cheese
1cupshredded mozzarella cheese
¼teaspoonred pepper flakes
Salt and pepper
Preheat oven to 350 degrees.
In large mixing bowl, beat cream cheese with electric mixer until smooth.
Beat sour cream, yogurt, and cornstarch into cream cheese until smooth.
Add in remaining ingredients and stir until combined.
Transfer mixture to an 8" or 9" pie plate or baking dish.
Bake for 35 to 40 minutes until edges are golden brown and center is bubbling.
Serve hot with chips or vegetables.
Allow the cream cheese to warm up to room temperature before using. Softened cream cheese will mix up more easily than cream cheese right from the fridge.
You can lighten up the dip further by using 1 cup fat free Greek yogurt and eliminating the sour cream. If you do, increase the amount of cornstarch to 1 tablespoon. The cornstarch adds thickening to the yogurt.
If you prefer a milder artichoke dip, simple leave out the hot sauce and red pepper flake.