Spicy artichoke dip

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    Spicy artichoke dip

    Spicy artichoke dip

    (67)
    25min


    54 people made this

    About this recipe: This dip is the perfect nibble to serve with crisps or pitta triangles at a party. Good hot, cold or room temperature.

    Ingredients
    Serves: 15 

    • 1 (390g) tin artichoke hearts, drained and chopped
    • (8 fl oz) mayonnaise
    • 150g (5 oz) grated Parmesan cheese
    • 60g (2 oz) jarred Jalapeno chillies, drained and diced

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Combine the artichoke hearts, mayonnaise, cheese and chillies. Mix well and pour into a 2 litre casserole dish.
    3. Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped spring onions and chopped tomato if desired.

    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.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (67)

    Reviews in English (67)

    by
    318

    I am a very experienced cook and most people love my cookiing. The point I am trying to make is that over the years I have learned what goes well together. I have tweeked this receipe and here goes..instead of 1 cup of mayo I used 1 cup of sour cream..and also added 1 can of rotel tomatoe and chilis mix(drained well with about a 1/4 cup extra parm. cheese...Yum ! also I omitted the chilis since the rotel has them in there..  -  14 Jun 2007  (Review from Allrecipes US | Canada)

    by
    299

    Just mayonnaise made this recipe too oily. An 8 ounce package of cream cheese and 1/2 cup of mayonnaise instead of all mayonnaise would a big impovement!  -  20 Jan 2001  (Review from Allrecipes US | Canada)

    by
    129

    There are better artichoke recipes available.  -  01 Feb 2003  (Review from Allrecipes US | Canada)

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