A quick, easy, cheesy artichoke dip perfect for your next get together. This dip is a crowd pleaser with the extra kick of hot honey drizzled over the top.
Preheat your oven to 375° and set out a 1.25 quart baking dish.
In a large mixing bowl, add the 4 oz of cream cheese, ½ cup of sour cream, ½ cup of mayo. Mix using a silicone spatula until all three are mixed into one homogenous dip.
Stir the chopped marinated artichokes, 1 cup of grated parmesan cheese, 1 cup of shredded mozzarella, ½ cup of shredded swiss cheese, and one pinch of red pepper flakes into the cream cheese mixture.
Transfer the dip into the 1.25 quart casserole dish and spread into an even layer with the silicon spatula.
Sprinkle the extra tablespoon of parmesan cheese, two tablespoons of mozzarella and swiss cheeses each, the panko bread crumbs, and another pinch of red pepper flakes over the top.
Bake the dip for 25 minutes.
Add the slices of bread into a single layer on a large baking tray. Using a pastry brush, brush olive oil over the top side of the slices of bread.
When the dip has 10 minutes left in the oven, add the try of bread slices to the oven.
Remove the crostinis from the oven and switch to broil on high. Using the broiler, brown the top of the dip slightly, for about 2 minutes. Keep a close eye on the dip to ensure it doesn’t burn.
Remove the dip from the oven and let cool for 5-10 minutes, until it’s no longer bubbling. Drizzle 1-2 tablespoons of hot honey over the top.
Serve the dip in the casserole dish with crostinis on the side. Enjoy!