Artichoke: Artichoke Dip

Spring’s palette of ingredients is expansive, but this year there is one that stands above the rest in its unique beauty, and intriguing richness of flavour – the artichoke. An edible flower bud in the thistle family, its rough spiky exterior can belie the delicacies that lie within.

Artichokes don’t look like the easiest thing to get along with at first glance. Those thick, course leaves that require so much strength to twist off, and that brutal, regal silhouette that suggests that brute strength will still not be enough. But as with other once-daunting aspects of modern life, peel back the layers of the plant, and you’ll find a sweet, very patient heart.

This velvety artichoke dip recipe will convince you that creamy, dreamy artichokes should be served as an appetiser for every occasion, from game day to dinner parties. You’ll be astonished to create restaurant-quality dip straight from your kitchen using just a handful of ingredients. Tender braised artichoke hearts and tangy cream cheese pair with nutty Parmesan, aromatic garlic and fresh herbs and spices to create one of the most flavourful dip experiences you’ll ever have.

Artichoke: Artichoke Dip

Recipe by Vernon AlstonCourse: AppetizerCuisine: American, Italian, French

Servings

6-8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

236

kcal

So, let’s dive into this creamy, dreamy recipe that’s sure to become a new favorite.

Ingredients

• 1 (14 oz) can artichoke hearts, drained and chopped

• 1 (8 oz) package cream cheese, softened

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup mayonnaise

• 2 cloves garlic, minced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix together the cream cheese, mozzarella, Parmesan, mayonnaise, garlic, parsley, lemon juice, salt, and pepper until well combined.
• Gently fold in the chopped artichoke hearts, being careful not to overmix.
• Transfer the dip mixture to a baking dish or oven-safe skillet. Bake for 20-25 minutes, or until the dip is hot and bubbly.
• Remove from the oven and let cool slightly. Serve warm with tortilla chips, pita bread, or fresh vegetables for dipping.

About Yummy Tips and Tricks

1. Drain the artichoke hearts. Canned artichoke hearts contain a fair amount of liquid, so be sure to drain well before chopping and adding to the dip. This will keep excess moisture from making the dip runny.
2. Let the cream cheese get to room temperature. Allowing the crème fraîche or cream cheese to get to room temperature helps to ensure that the two ingredients will blend together more evenly. Cold cream cheese or crème fraîche won’t mix with the rest of the ingredients easily, which can cause the dip to appear more lumpy. This way, by allowing the cheese to get to room temperature, you can create a creamier and smoother consistency.
3. If you use jarred artichoke hearts, use a food processor. Cutting the artichokes chokes is repetitive and tedious. However, a few pulses of the food processor chops the hearts into bite-sized pieces – perfect for improvising.
4. Slip in some spinach or kale. Chopped spinach or kale can be folded in for a nutrition boost.
5. Blend your cheeses. Cream cheese adds the right thickness and goo, while parmesan and shredded mozzarella melt into a perfect balance of stretch and stringyness. But you can do the mix any way you like – try provolone or gruyere or any other melty cheese out.
6. Don’t overmix. Fold the artichokes into the cheese mixture so that it retains a bit of texture rather than turning it all to paste.
7. Bake until brownish on top. Baking a little extra, until the cheese on top is lightly browned, lends the superb caramelised flavour.
8. Make ahead and reheat. Make this dip 3 days in advance and reheat it just before serving, if you wish, for easy entertaining.
9. Serve with sturdy dippers. Tortilla chips, pita chips, baguette slices and veggie sticks hold up well to scooping this thick, rich dip.
10. Have it chilly! While artichoke dip is delicious warm, it’s also scrumptious in an room temperature or cold side dish that’s additionally refreshing.

Voilà – a dip made in the clouds with artichokes. It’s your new favourite dip. Shared or personal, with this food, guilt and remorse have just walked out the door, and welcoming you in is an artichoke-issue-foodgasmic atmosphere. Enjoy!

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.