Warm Artichoke & Parmesan Dip

Clock Icon 45-55 mins |
Servings: 1 1/2 cups |
Prep: 15-20 mins |
Cook: 30-35 mins
https://youtube.com/watch?v=f3B7fXLzxYI%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 jar (6 oz/170 mL) marinated artichokes, chopped (OR 1 can (14 oz) artichokes), chopped
  • 1 Tbsp (15 mL) butter
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup (250 mL) whipping cream
  • 1 package (250 g) cream cheese, cubed
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1 Tbsp (15 mL) chopped fresh basil (OR 1 tsp (5 mL) dry basil)
  • sliced baguette, toasts or crackers

Method

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Drain artichokes, reserving 2 Tbsp (30 mL) marinade. Finely chop artichokes; set aside.
  3. In a medium sauce pot, melt butter over medium heat; saute garlic and onion, stirring for about 5 minutes or until golden.
  4. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced.
  5. Stir in cream cheese until melted.
  6. Stir in artichokes and reserved marinade.
  7. Remove mixture from heat and stir 1/3 cup (75 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish. (Can be cooled, covered and refrigerated for up to 2 days).
  8. Sprinkle with remaining Parmesan. Bake for about 20 minutes or until hot and bubbling.
  9. Serve with sliced baguette, toasts or crackers.

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