Warm Artichoke & Parmesan Dip

The perfect make ahead dip to bring to a party. Everyone will love the warm, cheesy flavour with the tanginess of artichokes.

1 jar (170 mL) 6 oz - marinated artichokes
1 tbsp (15 mL) butter
3 none cloves garlic, minced
1 none small onion, finely chopped
1 cup (250 mL) whipping cream
1 package (250 g) 8 oz - cream cheese, cubed
1/2 cup grated parmesan cheese
1 tbsp (15 mL) chopped fresh basil (OR 1 tsp/5 mL dry basil)
sliced baguette, toasts or crackers

Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.

In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).

Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan.

Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.

Recipe courtesy of Dairy Farmers of Canada

Courtesy of Dairy Farmers of Manitoba