Artichoke Dip with dipping leaves

Well spring has released it’s kinetic energy in Spain and thrust it out through the artichoke fields revealing amazing flavorful little green grenades. What better way to celebrate than by making dip? Yum. You’ll need to get just a few ingredients to make this fun happen.


225g cream cheese
70 or so g Guindillas peppers in spain (or chopped green chilies in other places)
1/4 cup thick yogurt or sour cream
1/4 cup mayonnaise
400g can artichoke hearts
1 cup Parmesan cheese (grated)

I wish there were more mystery and intrigue about making this dip but to be honest, it is quite simple.

Heat up the oven to 180 C. (325 F)

Chop up the artichokes and green chilies. Stir until smooth the cream cheese, chilies, yogurt, and mayo in an oven safe bowl. Then stir in the artichokes. You’re almost there! Now sprinkle the cup of cheese over the mixture and toss the whole thing in the oven! 35-40 mins later you’ll be eating yummy dip.

If you really want to impress your friends, boil two artichokes whole in water for about 50 minutes or until a fork slides easily into the bottom. Arrange the leaves around the dip and Viola! You’re a hors d’oeuvres  genius.

Labels: dip, side, vegetarian

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