Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch oven-safe baking dish.
  2. Ensure the artichoke hearts are very well drained. Finely chop them and pat them slightly dry with a paper towel.
  3. In a mixing bowl, thoroughly combine the softened cream cheese, mayonnaise, and sour cream until perfectly smooth, ensuring no lumps remain.
  4. Stir in the minced garlic, lemon juice, and Worcestershire sauce. Season with salt and pepper.
  5. Gently fold in the chopped artichoke hearts, half of the Parmesan cheese, half of the mozzarella cheese, and the chopped parsley. Mix just until incorporated.
  6. Scrape the mixture into the prepared baking dish, spreading evenly.
  7. Sprinkle the remaining mozzarella and Parmesan evenly over the top of the dip.
  8. Bake for 25–30 minutes, or until the dip is bubbling hot around the edges and the cheese topping is golden brown.
  9. Let the dip rest for 5 minutes before serving. Garnish with a final sprinkle of fresh parsley.