Recipes > Warm Artichoke Dip
- Serves: 2 cups
- Active Time: 10 mins
- Total Time: 1 hr
- Views: 44,915
- Success Rating: 85% (?)
Steps
Step 1: Preparing Your Mise en Place
- 1 can artichokes, in water (14 oz)
- 4 oz cream cheese (room temperature)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove fresh garlic
- 1 tsp dried dill (or 1 tbsp fresh)
- 1/2 cup Parmigiano-Reggiano cheese
Method
Preheat your oven to 350º F (or 175º C).
To prepare your mise en place, drain and gently squeeze out the excess water from the artichokes. Roughly chop and set aside. Next, mince the garlic. Measure out the dill (if using fresh dill, finely chop it). Finely grate the cheese and gather the sour cream and mayonnaise. Set aside.
Step 2: Making the Artichoke Dip
Method
In a medium-sized bowl, stir the room-temperature cream cheese until softened and smooth. Add the sour cream and mayonnaise and mix until evenly combined.
Next, stir in the garlic and dill. Add the grated cheese and stir to combine. Finally, fold in the chopped artichokes. Taste for seasoning, adding more dill or garlic, if desired.
Due to the large amount of Parmesan cheese used, you don’t need to add salt to this dip. Taste it before baking though and adjust the seasonings to your liking.
Step 3: Baking & Serving the Artichoke Dip
Method
Pour the dip into a suitable-sized baking dish and bake for approximately 40 to 45 minutes, or until the top is light-golden brown.
Remove from the oven and let cool slightly before serving. Serve with a sliced baguette, crackers or even with a vegetable platter.
This dip can be served warm, at room temperature or even cold.
Chef's Notes
- by Kimberley Slobodian
- •
- April 22, 2009
This recipe can easily be doubled. You can also divide the mixture into smaller baking dishes to place throughout your party. Adjust the baking time accordingly.
This dip is also a delicious spread on sandwiches.
4 Comments
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This was a great recipe. I threw in a bunch of thawed and patted dry spinach to change it up. Tasted great! -
I made this great, tasty dip the day before ,(which worked well,) and heated before serving today. I also made the baguette recipe this morning and divided it into 2 smaller baguettes to serve it on. To say this was a hit would be a great understatement. Followed by salad, Rouxbe's chicken parmigiana (using the mother tomato sauce) , lemon parmesan orzo and roasted asparagus - it was a totally awesome Rouxbe meal! -
This was a great success! My friends loved it. I highly recommend you try this version: double the recipe and instead of artichoke, add a pack of defrosted spinach and a can of finely chopped palm hearts. Impressive!! -
Rouxbe Staff
Hi Plamena - What a great idea - I think adding spinach to this recipe. I think it would add beautiful color and flavor to this dish. Cheers!
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