Warm artichoke dip

    55 min

    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.

    5 people made this

    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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