the dip to end all dips


I first came across warm dips when we were living in Toronto a number of years ago. There and then dips were, well, pedestrian. I, however, was transfixed! When going to parties and gatherings, people brought all variations of these DIPS. This is a version of my favourite. The warm artichoke dip. It has truly never met a carbohydrate it didn’t get along with, or a glass of wine for that matter. Serve it with any manner of breads, crackers, breadsticks, crudités and your favourite beverages. It certainly starts conversations! You can get tinned artichokes in brine (Epicure) in Supervalu, Avoca and Nolans in Clontarf. I haven’t tried it with the artichokes in oil – I’d imagine they’d be very oily. I’m now on the lookout for frozen artichokes…..!


Warm Artichoke Dip

1 tin of Artichokes in brine
1 cup (250ml) of mayonnaise
2 cloves garlic, crushed
1 cup (250ml) of grated parmesan
black pepper to taste

Preheat your oven to 170C . Drain the tin of artichokes. Chop roughly and place in a bowl or a pyrex jug (I find the jug handy for the immersion blender). Add mayonnaise, garlic and some black pepper to taste. Blitz with a handheld immersion blender until reasonably smooth, but leaving some texture. Add most of the parmesan, retaining a couple of spoons for later.

Decant the dip into an oven proof dish and sprinkle the remaining cheese over the top.

Bake uncovered in the oven for 20 minutes, until the top is golden and bubbly. This will keep warm for a while no problem just as long as you can keep away from it. It’s very forgiving if the guests are late!

Serve with aforementioned delicious things to dip-in-the-dip!

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