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Simply delicious artichoke dip-in the pan surrounded by pita

Simply Delicious Artichoke Dip

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 people 1x
  • Category: Appetizer, vegetarian
  • Method: Oven
  • Cuisine: Canadian

Description

Simply Delicious Artichoke Dip.  This is definitely a party pleaser full of cheesy artichoke flavor and such a creamy texture, it will have your mouth watering. However, there is this surprise element of subtle heat that just warms your heart!


Ingredients

The dip:

  • 398 ml can of artichoke hearts drained
  • 1 Tbsp olive oil
  • 2 cloves garlic
  • 3/4 cup green onion chopped
  • 1 Tbsp finely chopped jalapeno pepper
  • 8 oz. (230 g) container of original Philadelphia cream cheese
  • 1/2 cup olive oil mayo
  • 2 Tbsp plain Greek yogurt
  • Pinch of fine sea salt and freshly cracked black pepper
  •  3/4 cup of freshly grated Parmigiano

For garnish:

  • Sprinkle of paprika
  • Freshly chopped parsley

Instructions

The dip:

  1. Preheat the oven to 400 degrees Fahrenheit (200° C).
  2. Toss the artichoke hearts, green onion, garlic, and jalapeno pepper, along with the olive oil in a food processor. Pulse until nicely blended and coarsely pureed.
  3. Add in the cream cheese, yogurt, and mayo, along with some salt and pepper. Pulse again until smooth and creamy.
  4. Sprinkle in the grated Parmigiano and for the last time pulse until well blended.
  5. Place mixture into an oven-safe dish that will hold the quantity of the dip. I used a 14 x 8-inch oval dish and put it onto the middle rack in the oven.
  6. Bake for 15-20 minutes or until top and sides start to bubble.
  7. Take out of the oven and serve with toasted bread and pita.

The garnish:

  1. Garnish with a sprinkle of paprika and fresh chopped parsley.

Enjoy!


Notes

If you don’t like it spicy, just omit the jalapeno, however, it is not too spicy with the amount that I have used here.

You can use a combination of cheese like Parmigiano and Gruyère, but more so a cheese with some acidity to it.

Be careful to wait a bit before serving. The mixture is quite hot and you don’t want to burn anyone’s mouth.

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