Warm artichoke dip

Warm artichoke dip


3 people made this

About this recipe: A warming indulgent artichoke dip, perfect with crackers on a cold winters evening. Artichoke hearts are combined with cream cheese, mayonnaise, soured cream or creme fraiche, garlic and Parmesan, then baked till golden and bubbly.

Serves: 10 

  • 1 jar artichoke hearts, drained
  • 1 tub cream cheese
  • 4 tablespoons mayonnaise
  • 4 tablespoons soured cream or creme fraiche
  • 1 clove garlic, grated
  • 4 heaped tablespoons grated Parmesan cheese

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Pre-heat oven to 150 C / Gas 2.
  2. Combine the drained artichokes with the cream cheese, mayonnaise and soured cream in a bowl.
  3. The consistency should be thick but easy to move the mixing spoon through the mixture. Adjust quantities of soured cream and maynonnaise to make the right consistency.
  4. Mix in a grated clove of garlic and 2 of the tablespoons of Parmesan cheese.
  5. Transfer to an ovenproof dish and sprinkle with the last of of the Parmesan.
  6. Place in the oven for 30-45 minutes until the dip has warmed all the way through and is gently bubbling.
  7. Allow to cool for 5-10 minutes, serve with wholegrain crackers or crudites.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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