Artichoke & Parmesan Hot Dip

This entry is filed under Snacks & Dips.

I tend to make this more in winter when we need something warming and soothing. Any leftover dip goes brilliantly over spaghetti. All you do is reserve some of the spaghetti water, gently heat up the dip, toss in the cooked spaghetti – thin down with a spoonful or two of spaghetti water – and hey presto it’s ready to serve!

Serving Size: 200ml – enough for 8 people
Effort Level: Dead easy
Shelf Life: 3 days in the fridge. Doesn’t freeze

Ingredients:
50g fresh parmesan – gran padano is good
2 garlic clove OR (pureed garlic from a tube)
400g tin artichoke hearts in brine
8 tbsp mayonnaise
Fresh black pepper
Crudités to serve

Equipment:
Chopping board and sharp knife
Plastic jug
Microplane
Blender stick
Microwave

Here’s What You Do:
Drain 400g artichoke hearts, then cut into quarters and tip into a plastic jug.

Add 8 tbsp Hellmans mayonnaise.

Finely grate 50g parmesan cheese and add to the artichokes.

Finely chop 2 garlic cloves or press through a microplane (if using fresh) and add to the mix, otherwise a 4cm squeeze from a tube will do.

Season with a dozen turns of black pepper then blitz until smooth.

Microwave on full power for 1 MINUTE. Stir then return to the microwave for another 30 seconds or until piping hot.

Serve with crudités.

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