Name: Warm Artichoke Dip
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 375 ml (1 1/2 cup)
Ingredients: Pita bread cut into triangles; 1 can 14 oz (398 ml) artichoke hearts, rinsed and drained; 1/2 cup (125 ml) mayonnaise; 1/2 cup (125 ml) cheddar cheese, grated; 2 tablespoons (30 ml) water; 1 teaspoon (5 ml) dried basil; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) paprika; Salt and pepper

Ingredients

Pita bread cut into triangles

Dip

1 can 14 oz (398 ml) artichoke hearts, rinsed and drained
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) cheddar cheese, grated
2 tablespoons (30 ml) water
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) paprika
Salt and pepper

Preparation

Preheat the oven to 180 °C (350 °F). Split the pita triangles layers and arrange on a baking sheet.
Lightly toast in the oven.
In the bowl of a food processor, purée all the ingredients for the dip.
Pour the mixture into a saucepan and heat gently, stirring until the cheese is melted.
Serve the dip with the warm pita triangles.

Note from Ricardo

Presentation idea You can serve this dip in a fresh artichoke. To do this, simply cut the base of the artichoke to make it stable in the serving dish. Open the center with your fingers, prying some leaves to remove the choke. Insert a small bowl that will hold the warm dip. Arrange the pita triangles around the artichoke, to form a flower.

Warm Artichoke Dip

Categories

Ingredients

Dip

Preparation

Note from Ricardo

Personal Note