Molten artichoke dip

Try Rosie's easy artichoke dip for a decadent teatime treat.

This artichoke dip is loosely based on a starter that I regularly order in one of my favourite restaurants. It also makes a fantastic, if not decadent, teatime treat.

Molten artichoke dip (serves four) 

2x 390g tins artichoke hearts, drained
100g cream cheese
50g mayonnaise
30g parmesan, grated
4x garlic cloves
Small handful fresh thyme
Small handful fresh rosemary
150g Comte cheese, grated

1x loaf sourdough
Olive oil
Salt and pepperartichoke dip mixer


Recommended videos for you

Pre-heat the oven to 180 degrees.

Place the artichoke hearts, cream cheese, mayonnaise, parmesan, garlic and half of the herbs in a magi-mix. For this recipe I prefer to use the ‘pulse’ setting, instead of just switching the machine on and letting it run until the ingredients have been puréed. You can still achieve a similar, chunky consistency using a hand blender, but go slowly.

Transfer the mixture to an oven-proof bowl-or individual ramekins-and bake in the oven for 20 minutes.

During the cooking time finely chop the remaining herbs. Slice your bread and rub with good quality olive oil, salt and pepper and the herbs.

When the artichoke dip has finished cooking, remove from the oven and top with the grated Comte. Return to the heat but this time underneath a grill.

Keeping a watchful eye on the dip, use a very hot, dry griddle pan to toast the slices of bread.

Serve as soon as the Comte has completely melted and started to brown.

** Read all of Rosie’s recipes here