Name: Baked artichoke dip
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Mediterranean
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

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Baked artichoke dip

Baked artichoke dip

Good Food team

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Serves 12

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal211
fat12g
saturates3g
carbs17g
sugars2g
fibre3g
protein8g
salt1.8g

Method

step 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.
step 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.
step 3

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

Recipe from Good Food magazine, August 2013

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A star rating of 4.8 out of 5.5 ratings

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