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.
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Method Prep:10min › Cook:45min › Ready in:55min
Pre-heat oven to 150 C / Gas 2.
Combine the drained artichokes with the cream cheese, mayonnaise and soured cream in a bowl.
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.
Mix in a grated clove of garlic and 2 of the tablespoons of Parmesan cheese.
Transfer to an ovenproof dish and sprinkle with the last of of the Parmesan.
Place in the oven for 30-45 minutes until the dip has warmed all the way through and is gently bubbling.
Allow to cool for 5-10 minutes, serve with wholegrain crackers or crudites.
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.