Artichoke Cream Dip
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.
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