Artichoke dip recipe
Serves 4 as a starter (or more as a party sharer)
This artichoke dip is really quick and simple to make and tastes delicious. It’s great as a sharing starter at a dinner party but also would be ideal as part of a warm buffet. We sometimes knock this up as a treat for lunch. It’s a good way of getting those ever important veggies in your diet and if you use low-fat cheese, it makes it not too calorific for lunchtime.
1 tin (240g drained weight) of artichoke hearts
180g cream cheese
½ tsp lazy chillies
Drain the artichoke hearts and add to a food processor.
Add the cream cheese and the chillies and blend until you get a porridge type consistency.
Transfer to an oven proof dish
Bake uncovered for around 15 minutes until the top is very lightly browned. 180 degrees (or 170 if you are using a fan oven) should do it.
Transfer it to a serving dish and enjoy.
I serve my dip with crudités (sliced peppers, cucumber, whatever you prefer) and toasted sliced pitta breads. I prefer the square wholemeal ones. They work better for dipping.
I have tried this recipe using a combination of cream cheese and parmesan, that makes it extra-goey and the flavour a lot more intense. I have heard of other people using just parmesan, but I think that would be too firm. There’s also a three cheese version, using mozzarella, cream cheese and parmesan which sounds nice. I would experiment. We’ve tried the recipe using different chillies. The habanero one was unsurprisingly very hot. The jalapeno one didn’t really float my boat and when I made it without any chillies at all, it was a bit too creamy and a bit rich – it needed the chilli.
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