Most homemade artichoke dip recipes totally miss the mark. Either too dry, too wet, or just flat on flavor, none of them deliver the taste explosion my high expectations demand! So I have kept artichoke dip as one of my favorite indulgences in restaurants only.

But I am here to amaze you, as I amazed myself with this experiment last weekend. With this easy recipe, it's a snap to make hot, cheesy artichoke dip at home that will blow the pants off of any artichoke dip you get in restaurants, let alone any recipe you've tried before. I am serious. I had no idea how simple - and how amazingly delicious - homemade artichoke dip could be.

Step 1: Ingredients

I used what I had on hand, which, by some miracle, happened to include Boursin cheese! Boursin made this dip really incredible, but if you don't have any on hand, don't worry - I've included substitutions. I cleverly avoided the ubiquitous soggy spinach quality of many recipes by omitting the spinach altogether. I promise you won't miss it.

1/2 cup grated parmesan cheese (about 2 ounces)
1/2 cup Boursin cheese*
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon ground black pepper
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1 can water chestnuts (opt.) - i like the extra crunch these give the dip, but they are entirely optional!
1/2 teaspoon smoked paprika
1 cup shredded mozzarella

* To substitute Boursin, add an extra:
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon dried chives

French-bread baguette slices, toasted

Step 2: Prep

Preheat oven to 375F (190C)

Rinse artichoke hearts and water chestnuts (if using) under tap water., and chop finely.

Mash together Parmesan cheese, Boursin cheese, mayonnaise, and sour cream with a fork.

Add chopped artichoke hearts and water chestnuts to cheese mixture.

Pour into small (~3-cup) baking dish.

Top with shredded mozzarella and smoked paprika.

Step 3: Bake

Bake for about 25 minutes, until top is bubbly and brown. I

Serve warm with toasted baguette slices.

I made mine the day ahead to take to a party and bake there, so I baked up a small ramekin just to show you how it would look. If you decide to make yours ahead of time too, you can chill it in the fridge. Be sure to add 10 minutes to the baking time to compensate.

It's amazing! I wish I had doubled this recipe in the first place, because it was impossible to stop eating. I hope you love it as much as I do!