Artichoke Cream Dip

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Artichoke DipAs a freelance chef, I often work for an agency when I am in between jobs. The agency usually sends me to high end corporate and hotel events as they are the only ones who can afford the rate for additional culinary staff. When I get there, it’s always a guessing game what I’ll be asked to do. It could be as simple as making sandwiches or plating already prepared food for gourmet presentation. It could be slicing meat at a carving station during an event. Sometimes, I am just given a printed recipe and asked to make it. This is my favorite task because if it turns out I find the recipe delicious, I then take a photo of the recipe and now have a new one to my collection.

This is how I came up with this recipe. Although it wasn’t used as a dip, but the base for a savory appetizer tart with a few personal adjustments, I thought it would easily be transformed into a delicious sauce for my BM theme this week of using one sauce in different ways.

Don’t forget to come back to see how this is transformed into a delicious sauce for the other two BM recipes this week!

Artichoke Cream Dip

Prep Time:30 minutes
Cook Time:10 minutes
Yield: approximately 3 cups

Ingredients:

  • 3 tablespoons olive oil
  • 2 large onions
  • 13.75 oz. canned artichokes, drained
  • several sprigs of thyme
  • 3 garlic cloves
  • 1 cup mayonnaise
  • 8 oz. cream cheese
  • 1 cup grated Parmesan cheese
  • 8 oz. goat cheese
  • 1/3 cup finely chopped parsley
  • 2 tablespoons finely chopped tarragon

Preheat oven to 425 F.

Brush 2 tablespoons of the olive oil on bottom of cookie sheet. Place onions, artichokes and thyme on cookie sheet and toss.

Roast in oven for 30 minutes, tossing ingredients halfway through cooking time. Remove thyme stems. Leave to cool.

onions -edit

Meanwhile heat 1 tablespoon of olive oil in a small skillet. Pan roast garlic until golden brown.

Combine garlic with onion-artichoke mix in a food processor and process until chopped very fine.

Transfer to the bowl of an electric mixer. Add mayonnaise, cream cheese, Parmesan and goat cheese. Using the paddle attachment, mix until thoroughly combined. Add herbs and mix until thoroughly combined.

artichoke -edit

Notes: DO NOT ADD SALT. With all the cheese in this, no additional salt is necessary.

This is meant to be used right away. Once refrigerated, the goat cheese will firm up, causing the dip to become quite thick. If you want to make for later use, add 3/4 cup of heavy cream.

Artichoke Dip -edit

Artichoke Dip
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Artichoke Cream Dip

Prep Time30 mins
Cook Time10 mins
Servings: 3 cups

Ingredients

  • 3 tablespoons olive oil
  • 2 large onions
  • 13.75 oz. canned artichokes drained
  • sprigs of fresh thyme
  • 3 garlic cloves
  • 1 cup mayonnaise
  • 8 oz. cream cheese
  • 1 cup grated Parmesan cheese
  • 8 oz. goat cheese
  • 1/3 cup finely chopped parsley
  • 2 tablespoons finely chopped tarragon

Instructions

  • Preheat oven to 425 F.
  • Brush 2 tablespoons of the olive oil on bottom of cookie sheet. Place onions, artichokes and thyme on cookie sheet and toss.
  • Roast in oven for 30 minutes, tossing ingredients halfway through cooking time. Remove thyme stems. Leave to cool.
  • Meanwhile heat 1 tablespoon of olive oil in a small skillet. Pan roast garlic until golden brown.
  • Combine garlic with onion-artichoke mix in a food processor and process until chopped very fine.
  • Transfer to the bowl of an electric mixer. Add mayonnaise, cream cheese, Parmesan and goat cheese. Using the paddle attachment, mix until thoroughly combined. Add herbs and mix until thoroughly combined.

Notes

Notes: DO NOT ADD SALT. With all the cheese in this, no additional salt is necessary.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

It’s herbaceous and smoky.

Artichoke Carrot -edit

Perfect with chips or veggies. It’s barbecue season. Bring it for the next potluck BBQ.

Creme Dip -edit

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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