Roasted Artichoke Dip
- 20 g white bread
- 2 t grated parmesan cheese
- 5 g unsalted butter (melted)
- 170 g artichoke hearts
- 2 t olive oil (divided: 1 tsp + 1 tsp)
- freshly ground black pepper
- 1/3 c minced onion
- 1 t minced garlic
- 1/3 c mayonnaise
- 38 g cream cheese
- 10 g grated parmesan cheese (about 3T)
- 2 t lemon juice
- 1 t minced thyme leaves (fresh)
- 1 pinch cayenne pepper
1. Pulse the bread in a food processor to coarse crumbs, about 6 pulses. Toss the bread crumbs with the Parmesan and butter; set aside.
2a. Adjust an oven rack to the middle position and heat the oven to 450F.
2b. Line a baking sheet with foil.
3a. Toss the artichokes with 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and spread out over the prepared baking sheet.
3b. Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes.
3c. Let the artichokes cool and then chop coarse.
4a. Meanwhile, heat the remaining 1 teaspoon oil in a skillet over medium-high heat until just shimmering.
4b. Add the onion and cook until softened, 5 to 7 minutes.
4c. Stir in the garlic and cook until fragrant, about 30 seconds.
4d. Transfer the onion mixture to a large bowl and set aside.
5a. Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula.
5b. Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste.
6. Transfer the mixture to an ungreased baking dish and smooth the top. Sprinkle the bread crumbs evenly over the top.
TO STORE: 7. Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
8. Adjust an oven rack to the middle position and heat the oven to 400F.
9. Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.
10. Let cool for 5 minutes before serving.
Notes from source:
Right off the bat, we knew we’d need to find a replacement for the tinny-tasting canned artichokes that most roasted artichoke dip recipes use. We liked frozen artichokes, which were passable if boiled, but far better if roasted with a little olive oil, salt, and pepper. Most artichoke dip recipes specify a 1-1 ratio of mayo to cheese; however, we found this made for a dip with a grainy texture. More mayonnaise remedied that, but the resulting batch lacked the creaminess we wanted. Adding sour cream made the dip’s flavor too tart, but a small amount of cream cheese produced a dip every bit as creamy as we wanted.
It’s important that the cream cheese be at room temperature, otherwise it will not mix well. Also, this dip is best served warm, so make sure it comes out of the oven just as your guests are starting to arrive. Serve with crackers or small toasted baguette slices.
SJ Note: I've thirded this; it originally served 10-12. It calls for frozen artichoke hearts, not thawed; I can't get frozen, so will try this with jarred.