Top
Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Better ingredients, better technique, better results.

Entries in Hot Artichoke Dip (1)

Monday
Jul152013

Hot Artichoke Dip

DateMonday, July 15, 2013 at 10:50AM | AuthorMargot
You can make this with 2 cans of artichoke hearts in water, but it will be the same old, same old 70's concoction.  This recipe makes a lot, so either cut it in half, or make sure you have enough breat, because once the bread is gone, the dip will sit there sadly drying out.  Besides using real artichoke hearts, I also use a good quality flat bread, throw it on the grill or in the oven until it starts to char slightly, then cut it into strips.

Ingredients

About 12 cooked artichoke hearts
½  cup mayonnaise
½ cup sour cream
½ cup freshly grated parmesan cheese, plus extra for topping
Juice of ½ lemon
2 cloves garlic, minced
Couple dashes hot sauce, optional
Couple dashes Worcester sauce
3 packages Naan (2 flats per package) or any quality flat bread
  • Preheat oven to 350 degrees.
  • Put all of the ingredients, except for the bread, into a food processor and process until it’s’ the consistency you want.  
  • If you like it a little chunkier, leave the artichoke hearts until last, mix all of the other ingredients until blended and then add the artichoke hearts.  Process until you have the desired chunky consistency.
  • Spread the dip into a shallow, 1 quart baking dish, and sprinkle a little more cheese on the top.
  • In the picture, my dish is about 9 inches long, 5 inches wide, and 1-1/2 inches deep.  Which, incidentally, was really too small for this recipe.  If I were to make this recipe again, I would use one of my 9 inch square glass baking dishes, which are deeper, or a deep round casserole or soufflé dish.  Just leave yourself a good inch of dish from the dip to the rim, or you will have to perform the next step.
  • If you have put your dip into a dish that is too small, you will need to open up your windows and put on your exhaust fan about 30 minutes into the baking process, because the dip puffs up and spills over, burning cheese all over your oven.
  • Bake for 30-45 minutes, depending on the depth of your dish, and your tolerance to smoke.  Really, until it starts to crust and turn golden on the top.
  • Serve warm or room temperature, with grilled flat bread.
Comment2 Comments Print ArticlePrint Article
tagged