Artichoke dip – two ways

The festive season is basically upon us. I don’t care what you say but soon Christmas decorations will be on sale in stores as Easter draws to a close. No point fighting it, just get into it.

These two dips are both delicious – the first more mild and earthy, the other more artery clogging and deeply comforting. I do love them both (the first one is divine smeared on toasted sourdough) but let’s be honest, the second one I could eat until my jeans don’t fit and my head falls off. Not necessarily in that order.

Artichoke and white bean puree
I think I got this from an Australian Gourmet Traveller in 2007?

  • 400g can of artichoke hearts, drained (sometimes I use marinated ones to be fancy)
  • 400g can of drained and rinsed cannellini beans
  • 1 1/2 tblsp olive oil
  • 1 tblsp lemon juice
  • 2 tblsp coarsley chopped marjoram
  1. Process until smooth
  2. Check flavour – season and add more oil and/or lemon juice to your personal preference
  3. Serve with lavash crackers, raw veggies or smeared on toasted sourdough as a bruschetta option.

Baked artichoke dip
This comes from an American friend of mine – I am guessing it is one of those recipes off the side of a packet or something so ingrained culturally everyone makes it and no one claims the recipe, but to Lynda, my ever growing waist line and I are indebted.

  • 400g can of artichokes, drained and chopped
  • 1 cup mayonnaise
  • 1 cup shredded parmesan
  • 1-2 cloves garlic, finely chopped
  • paprika or cayenne
  1. Preheat the oven to 180C
  2. Combine everything except the paprika in a bowl and mix well to combine
  3. Pour into a shallow ceramic dish
  4. Sprinkle over with paprika or cayenne
  5. Bake until gold and bubbly
  6. Serve with lavosh crackers.