Creamy Artichoke Dip

By Mariealicerayner @MarieRynr

 This Creamy Artichoke Dip recipe which I am sharing with you today is one that I used to make fairly often when the people I worked for at the Manor were entertaining over the holidays and on other special occasions.

It was a real favorite of them and of their guests. No small wonder as it is rich and creamy and very indulgent. Lovely and cheesy with plenty of bits of artichoke throughout.  It goes wonderfully with crisp breads and dippers.

 
I do not know where the original recipe came from. I suspect it was from Bon Appetit or Epicurious or some such.  It was on a printout that the Mrs. kept in her recipe files.  She absolutely loved it.
It was not something that she ate often, but when they were entertaining, she always requested this as one of the starter/pre-dinner nibbles.  She preferred it with pita chips.
I used to make them from scratch. Just cut several pita breads into wedges, splitting if they are double pitas.  Spritz with some spray oil, season lightly and bake in the oven until golden brown and crisp. (400*F/200*C)  It doesn't take very long so keep an eye on them.
This dip is some delicious!  Everyone always  enjoys it!
 

WHAT YOU NEED TO MAKE CREAMY ARTICHOKE DIP
Mostly basic store cupboard ingredients.  The artichokes are a bit of a specialized ingredient, but its Christmas so why not splurge a bit!
  • 1 (8 oz/227g) package of cream cheese, at room temperature
  • 1/4 cup (30g) dairy sour cream
  • 2 TBS full fat mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 TBS Dijon mustard
  • 1/4 tsp garlic powder (not salt)
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp hot pepper sauce
  • 9 ounces (255g) marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup (60g) three cheese Italian blend (plus a few TBS to sprinkle on top)
  • 3 TBS finely chopped red onion
  • 1 tsp minced seeded jalapeno pepper (optional)
To serve:
  • pita chips, crisp crackers, baguette slices, etc.

 
You can use any brand of cream cheese that you wish. Just make sure it is the block cream cheese and that it is full fat. Same with the sour cream and the mayonnaise. Full fat all the way.
Use a good Dijon mustard. You can use a grainy Dijon if you wish for added texture.
I used the marinated artichokes that come in the jar which you will find near the deli meats and fine cheeses.  They are usually marinated in oil.  Drain them well before chopping. Do not chop them really fine. Leave them quite coarse.
The three cheese blend I used had Emmenthaler, Mozzarella and Taleggio cheeses in it.  Nice and melty.
The original recipe used chopped spring onions. I did not have any and used the chopped red onion and it worked beautifully.
I did not add the jalapeno as I felt (for me) the hot pepper sauce was enough spice.
 

HOW TO MAKE CREAMY ARTICHOKE DIP
Not only is this very simple to make but you can make it completely a day or two ahead of time up to the point of baking. Cover and chill. Bring to room temperature and bake as per the recipe instructions on the day.


Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 7-inch baking dish. Set aside.Beat the cream cheese together with the sour cream and mayonnaise until well blended.




 
Beat in the mustard, lemon juice, garlic powder, Worcestershire sauce and hot pepper sauce, making sure everything is well combined.


Fold in the chopped artichokes, onion, cheese and the jalapeno if using. Spread into the baking dish. (I like to keep it roughed up a bit.)


 
Sprinkle with a few TBS of extra cheese and bake in the oven for 15 to 20 minutes, until bubbling and golden brown on top.


Serve warm with a spoon/knife for spreading and your favorite dippers.

 
This is rich and delicious with just a bit of a spark and a tang.  I like to serve it with crisp baguette slices. Simply spritz thinly sliced pieces of baguette with a bit of spray oil and lightly season.  Toast in a hot oven until golden brown.
It is also nice served with soft crusty bread, pita chips. rye crisp breads, etc.  
 
Here are a few other delicious starters that you might enjoy over the holidays!
SMOKED SALMON SPREAD - This is the perfect Christmas treat.  Serve it with breadsticks, crackers or slices of toasted baguette.  Rich and creamy and deliciously different! The leftovers are lovely spread onto warm buttered toast.


BACK TO THE 60'S SHRIMP COCKTAIL - This classic appetizer was the epitome of fine dining back in the day!  This Shrimp Cocktail Recipe is really a very simple dish to make as well!   Perfectly cooked large King prawns, served with a delicious cocktail sauce for dipping.JALAPENO PEPPER JAM BAKED BRIE - Gloriously rich and creamy gooey brie mixed with that hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket. This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!


Yield: 4Author: Marie Rayner

Creamy Artichoke Dip

Prep time: 10 MinCook time: 20 MinTotal time: 30 MinThis dip is rich, creamy and very simple to make. Serve with crisp crackers, pita chips or crisp baguette slices for a delicious nibble everyone will enjoy!

Ingredients

  • 1 (8 oz/227g) package of cream cheese, at room temperature
  • 1/4 cup (30g) dairy sour cream
  • 2 TBS full fat mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 TBS Dijon mustard
  • 1/4 tsp garlic powder (not salt)
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp hot pepper sauce
  • 9 ounces (255g) marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup (60g) three cheese Italian blend (plus a few TBS to sprinkle on top)
  • 3 TBS finely chopped red onion
  • 1 tsp minced seeded jalapeno pepper (optional)
To serve:
  • pita chips, crisp crackers, baguette slices, etc.

Instructions

  1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 7-inch baking dish. Set aside.
  2. Beat the cream cheese together with the sour cream and mayonnaise until well blended.
  3. Beat in the mustard, lemon juice, garlic powder, Worcestershire sauce and hot pepper sauce, making sure everything is well combined.
  4. Fold in the chopped artichokes, onion, cheese and the jalapeno if using. Spread into the baking dish. (I like to keep it roughed up a bit.)
  5. Sprinkle with a few TBS of extra cheese and bake in the oven for 15 to 20 minutes, until bubbling and golden brown on top.
  6. Serve warm with a spoon/knife for spreading and your favorite dippers.
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