Hot Artichoke Dip
Artichoke hearts are an essential store-cupboard ingredient for me. This recipe is one of my favorites—delicious, quick, and simple to make, it's inspired by my mother. I always serve this at Christmastime, with toasted rosemary focaccia. It is rich, comforting, and everyone always wants the recipe.
Ingredients
- One (14-ounce) can artichoke hearts in water, drained
- 1/3 cup (3 1/2 oz) mayonnaise
- 1 cup grated Parmesan cheese
- Toasted bread, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, combine the artichokes, mayonnaise, and Parmesan, and blitz until smooth.
☞ TESTER TIP: If you prefer to have chunks of artichoke in your dip, process only until well combined, but not smooth, or reserve a few artichokes, coarsely chop, and stir into the blended mixture.
- Dump the mixture into an ovenproof baking dish and bake until golden brown and bubbling, 15 to 18 minutes.
☞ TESTER TIP: After baking the dip, switch the oven to broil for a couple of minutes to get more browning.
Notes
- Make-ahead instructions--Assemble and process the dip. Place in your baking vessel, cover, and stash in the fridge for up to 24 hours before serving. When ready to serve, uncover and bake until bubbling.
- Make it chunkier--For a chunkier texture, chop the artichokes by hand and stir them into the dip or pulse the dip only briefly in the food processor.
- Dietary--To offer the dip to gluten-free folks, serve it with gluten-free crackers and pear slices for scooping.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 3g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 583mg | Fiber: 1g | Sugar: 1g