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Baked artichoke dip

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

  • Prep: 15 mins
    Cook: 1 hrs 10 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 211
  • Carbohydrates 17
  • Saturated Fat 3
  • Sugar 2
  • Protein 8
  • Fat 12
  • Fibre 3
  • Salt 1.8

Nutrition per serving

  • Calories 211
  • Carbohydrates 17
  • Saturated Fat 3
  • Sugar 2
  • Protein 8
  • Fat 12
  • Fibre 3
  • Salt 1.8

Ingredients

  • 400g round cob loaf
  • 2 x 390g tins artichoke hearts, drained
  • 140g light mayonnaise
  • 140g Parmesan (or vegetarian alternative), grated
  • two pinches of garlic salt
  • small bunch chives, finely chopped
  • extra crusty bread chunks, crackers or crunchy tortillas, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.

  2. Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.

  3. Remove from the oven, scatter over the chives and dive in.

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