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Directions for: Warm Artichoke and Parmesan Dip

Ingredients

1 jar jar (6 oz/170 ml) marinated artichokes

1 Tbsp butter

3 clove garlic, minced

1 small onion, finely chopped

1 cup 35% real whipping cream

1 pkg (8 oz/ 250 g) cream cheese, cubed

1 1/2 cup (125 ml) grated Canadian parmesan cheese, divided

1 Tbsp (15 ml) chopped fresh basil

sliced baguette, toasts or crackers

Directions

1. Drain artichokes, reserving 2 tbsp (30 ml) marinade.

2. Finely chop artichokes; set aside.

3. In a saucepan, melt butter over medium heat; cook garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).

4. Preheat oven to 400°F (200°C).

5. 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 and sprinkle with remaining Parmesan.

6. Bake for about 20 min or until hot and bubbling.

7. Serve with sliced baguette, toasts or crackers.

See more: Appetizer, Herbs, Rice/Grain, Snack, Vegetables, Dairy Farmers of Canada, Cheese, Bake