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Artichoke Dip

Artichoke dip

This recipe is easily adaptable. You could add chickpeas, spinach or even fresh crab before baking. Great served with bread or crackers


  • 6 globe artichokes
  • 1 large dollop of full fat mayo (I used Hellman’s)
  • 1 tub of cream cheese
  • Dash of Worcester sauce Dash of tabasco
  • 1 tsp garlic granules
  • Salt & pepper
  • Triangle of parmesan, shredded


  1. Remove the tough outer leaves of the artichokes and trim the stems to about 2cm long. Place in plenty of lightly salted, boiling water and simmer for 15-30 minutes. (Cooking times can vary: they are done when the heart is tender after piercing with a knife.)
  2. Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.
  3. Mix everything together and put into an ovenproof dish.
  4. Bake for 30-40 minutes until hot and bubbling. 

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now