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This hot artichoke dip has a crusty top and a creamy centre. An artichoke appetizer with parmesan and garlic, it is very easy to make and perfect for dinner parties as it can be prepared in advance and just put in the oven 30 minutes before serving.
The origins of this recipe
The creator of this recipe is Mindy Arbo and I would like to thank her for posting this incredible recipe.
I love every single ingredient in it, so I decided to give it a try. A great success!
Don’t be surprised when you look at the ingredients, yes there is mayonnaise and it is baked. After all, isn’t Mayonnaise made with eggs and oil? The result is fantastic and making it cannot be easier.
In this recipe, I use frozen artichokes but if you cannot find frozen artichokes you can use fresh ones. If you don’t know how to clean fresh artichokes follow the instructions below.
How to clean an artichoke
Cleaning artichokes is easy but a time-consuming task and the original recipe uses frozen artichokes, so you can use those if you want to save time. But if you can only find fresh ones and you don’t know how to clean them, it is very easy.
Before you get started, wear a pair of gloves as artichokes stain. Then follow the instructions below:
- First, remove the external hard leaves, until the yellow flesh appears.
- Then remove all the dark green tops of the leaves which have no meat and end with spikes.
- Last you peel off the green layer of the steam.
- Immediately immerse the artichokes in water and lemon otherwise they turn black
- Cut the artichokes into quarters
- Cut the internal leaves
- Slice them in half
- Boil them in salted water for 20 minutes
Recipe using frozen artichokes
- If you are using frozen artichokes cook them in a microwave for 5 minutes. If you are using fresh artichokes or you don’t have a microwave, boil them for 20 minutes in salted water as in instructions above.
- In a food processor blend the cooked artichokes, garlic, mayo, Parmesan and lemon juice (optional)
- Butter 4 small pots
- Pour the mix into a pan
- Top with some extra parmesan and pepper
- Cook in the oven at 355 F – 180 C for 30/35 minutes, depending on how large and thick is the layer of the artichoke mix.
- Serve hot with slices of rustic bread
How to serve it
This artichoke dip is served hot, right out of the oven. It has a nice crust of parmesan on top and a creamy centre. The guests can just dip a piece of bread right into it. I usually make 2 pots so they can be placed at the two ends of the table.
If the dinner is more formal I make a little pot for each guest. With the quantities in this recipe, you can make 6 pots.
It is very important not to use a pot that it is too large as the mix will be too thin. If too thin it risks burning and will not be as creamy in the centre. You need to have a minimum 1 in or 2.5 centimetres of artichoke mix to dip into.
More recipes with artichokes
If you want to try different recipes with artichokes you can try Pizza with artichokes sundried tomato and scamorza cheese, Roman artichokes cooked in a pressure cooker, and a Spring minestra made with Broad beans, artichokes, peas and lettuce.
If you are making this hot artichoke dip with parmesan and garlic, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Hot Artichoke Dip With Parmesan And Garlic
Ingredients
- 6 fresh or frozen artichokes
- 5 peeled garlic cloves
- 1/2 cup freshly grated Parmesan feel free to add more if you wish
- 1/2 cup mayonnaise
- 1 tbsp lemon juice optional
- extra parmesan for topping
- salt & pepper
- 1 loaf Rustic Walnut bread or traditional Baguette
Equipment
Instructions
- If you are using frozen artichokes cook them in a microwave for 5 minutes
- If you are using fresh artichokes or you don't have a microwave, clean them as from instructions above and boil them for 20 minutes.
- Butter 4 small pots
- In a food processor blend the cooked artichokes, garlic, mayo, Parmesan and lemon juice
- Pour the spread into the 4 pots
- Top with some extra parmesan
- Cook in the oven at 355 F -180 C for 30/35 minutes, depending on how large and thick is the layer of the artichoke mix.
- Serve hot with 2 slices of rustic bread
Video
Notes
- This recipe, I use frozen artichokes but if you cannot find frozen artichokes you can use the fresh ones.
- If you don’t know how to clean fresh artichokes follow the instructions below.
- Before you clean fresh artichokes wear a pair of gloves as artichokes stain
- Immediately immerse the artichokes in water and lemon otherwise they will turn black
- I usually make 2 pots so they can be placed at the two ends of the table.
- If the dinner is more formal I make a little pot for each guest. With the quantities of this recipe, you can make 6 pots.
- It is very important not to use a pot that it is too large as the mix will be too thin. If too thin it will risk burning and it will not be as creamy in the centre. You need to have minimum 1 in or 2.5 centimetres of artichoke mix to dip into.
Elaine @ Dishes Delish
I could live on this delicious artichoke spread. So yummy! Especially on crusty bread!! Mmmm.
Laura
I know, I died when I saw it. I had to try!
Gilda
Fantastic, yesterday I prepared it for my daughter friends, they really enjoyed. I also prepared the crumble from your blog. It was a real success!
Laura
Thank you, I am so glad to hear