Warm Artichoke and Parmesan Dip
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Warm Artichoke and Parmesan Dip
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 106 |
| pro | 3 g |
| total fat | 10 g |
| carb | 2 g |
| fibre | 0 g |
| sodium | 115 mg |
| Nutrient % DV | - |
| calcium | 5 |
| vit A | 10 |
| Vitamin B12 | 5 |
| Phosphorus | 4 |
| Riboflavin | 3 |
- Preparation time: 15-20 minutes
- Cook time : 20 minutes
Ingredients
-
1 jar (6 oz/170 mL) marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup (250 mL) 35% whipping cream
1 package (8 oz/250 g) cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese, divided
1 tbsp (15 mL) chopped fresh basil
sliced baguette, toasts or crackers
Preparation
Prep time: 15-20 min • Cook time: 20 min
Drain artichokes, reserving 2 tbsp (30 mL) marinade.
Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; cook garlic and onion, stirring, for about 5 minutes or until golden. Add cream and bring to boil; reduce heat and simmer for 5 minutes or until slightly reduced. Stir in cream cheese until melted. Stir in artichokes and reserved marinade. (Make-ahead: Dip can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400°F (200°C).
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.
Bake for about 20 minutes or until hot and bubbling.
Serve with sliced baguette, toasts or crackers.
Drain artichokes, reserving 2 tbsp (30 mL) marinade.
Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; cook garlic and onion, stirring, for about 5 minutes or until golden. Add cream and bring to boil; reduce heat and simmer for 5 minutes or until slightly reduced. Stir in cream cheese until melted. Stir in artichokes and reserved marinade. (Make-ahead: Dip can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400°F (200°C).
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.
Bake for about 20 minutes or until hot and bubbling.
Serve with sliced baguette, toasts or crackers.
Source : Dairy Farmers of Canada
- Keywords : Appetizers; Bake; Artichoke; Cheese; Cream; Cream cheese; Basil;
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