This baked artichoke dip is great for potlucks or when you have friends coming over. It’s easy to make, you can prepare most of it in advance, and who doesn’t like a warm dip with lots of melted cheese?
You can use whatever cheese you have in the fridge, as long as it melts well. Parmesan, mozzarella, and Gruyère all work really well, and I sometimes add a little cheddar for a stronger flavor. I like serving the dip warm with crackers or vegetable sticks, but it’s also really good with slices of toasted bread.
Notes
Make sure you drain the artichoke hearts properly. I usually squeeze them gently to get rid of as much liquid as possible, otherwise the dip can turn out watery.
I like making the dip in a small skillet so I can serve it straight from the oven. The skillet also keeps the dip warm for longer, which is nice when you’re putting it out on the table for everyone to share.
For the breadcrumb topping, you can toast the breadcrumbs in butter before sprinkling them over the dip. It adds a little extra flavor, but if you don’t want to bother with that step, you can just spray the breadcrumbs lightly with olive oil.
If you have time, sauté the shallots over medium heat until they’re soft and translucent before adding them to the dip. I think they taste better that way, but adding them raw also works.
I’ve only used salt and pepper for seasoning, but garlic, a little lemon juice, or some extra spices would also work well if you want to experiment.
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Recipe: Artichoke dip with leftover cheese
4
servings as a snackIngredients
14 oz jar artichoke hearts in water (drained)
2 tablespoons shallots
4 tablespoons Greek yogurt
4 tablespoons mayonnaise
1 cup shredded cheese
Salt & pepper to taste
2-3 tablespoons breadcrumbs
Directions
- Preheat your oven to 395°F (200°C)
- Chop the drained artichoke hearts into small pieces. You can use a food processor for a finer texture or chop them by hand for a chunkier dip. Place them in a medium-sized mixing bowl.
- Chop the shallots finely.
- Mix Greek yogurt and mayonnaise in a big bowl. Add salt and pepper to taste.
- Add artichoke, shallots and cheese, and mix everything together until well combined.
- Transfer the artichoke dip mixture to a ramekin or a small cast-iron skillet.
- Sprinkle with bread crumbs and place in the oven. Bake for about 20-25 minutes, or until the dip is bubbling around the edges, and the top is golden brown.
- Once the dip is ready, remove it from the oven and let it cool slightly before serving.
