Artichoke dip

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

(0 rating)

Recipe by: Jody Spencer

Starter
Ingredients

  • 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

Method

  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. 

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The NovDec issue of Taste Buds is out now