Whenever I have made this recipe for artichoke cheese dip, many friends have asked about how to make it. Of course, once they see all of the cheese ingredients, they realise it is very unhealthy. But it definitely tastes delicious! I usually serve this as a starter with crackers or tortilla chips, but slices of baguette would also work. The different flavourings like hot sauce, Worcestershire sauce and paprika are all optional. However, I think it tastes better with a little kick of spice. You can adjust to your taste.
Someone one asked me whether they should use plain or marinated artichoke hearts. In England, I tend to use the plain artichoke hearts in water. The marinated ones would also taste nice, and you could adjust down some of the other seasoning. The dip needs to be served hot so the cheese is nice and gooey, but it can be microwaved to reheat it.
200g cream cheese
1 can artichoke hearts, drained and chopped
1 c. mayonnaise
2 spring onions, sliced
1/2 c. grated parmesan cheese
1 c. cheddar or comte or emmental cheese
1/2 tsp tabasco or Cholula hot sauce
splash of Worcestershire sauce
Pinch of paprika
Pre-heat oven to 180C (375F)
First, in a large mixing bowl, beat cream cheese and mayonnaise until smooth. Then mix in cheeses, artichokes, sauces and spring onions with a spoon.
Transfer the dip to a baking dish. Sprinkle with paprika.
Bake for 30 – 40 minutes until golden brown on top. Finally, serve hot with tortilla chips or crackers
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