How to make creamy lemon-rosemary artichoke dip

“Decadent, flavourful and perfect for anything from kettle chips or baguette to spears of endive (or your finger), this simple dip is a great gateway drug to a food coma,” says Queer Eye’s resident food expert, Antoni Porowski.

“Using high-quality cheeses will make it memorable for your guests (or you alone on your couch – no judgement).”

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Nutrition Facts

Creamy lemon-rosemary artichoke dip

Amount Per Serving

Calories 312 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 12g75%

Cholesterol 61mg20%

Sodium 491mg21%

Potassium 77mg2%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 2g2%

Protein 13g26%

Vitamin A 1336IU27%

Vitamin C 17mg21%

Calcium 434mg43%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Creamy lemon-rosemary artichoke dip

Just add crisps and crudites

Prep Time5 minutes mins

Cook Time25 minutes mins

Resting time10 minutes mins

Total Time40 minutes mins

Course: Appetizer, Party food

Cuisine: American

Servings: 8

Calories: 312kcal

Author: Antoni Porowski

Equipment

• 20cm square baking dish or an 18 to 20cm ovenproof frying pan
• Large bowl

Ingredients

• 600 g marinated artichokes (preferably in oil), drained, coarsely chopped or quartered if whole
• 225 g Gruyere grated
• 115 g aged sharp white cheddar (such as Cabot clothbound), grated
• 225 ml full-fat sour cream
• 2 tbsp fresh lemon juice
• 2 tsp finely chopped fresh rosemary
• 1/4 tsp freshly ground black pepper
• Toasted baguette slices, crudites, and/or your favourite crackers or chips for serving

Method

• Heat the oven to 200°C/400°F/gas 6, with a rack in the middle.
• Combine all the dip ingredients in a large bowl and stir until smooth. Transfer to a 20cm square baking dish or an 18 to 20cm ovenproof frying pan.
• Bake until the dip is bubbly and light golden brown on top, 22-25 minutes. Let cool for seven to 10 minutes before serving. (I’ve burned my mouth more times than I care to admit.) Serve with toasted baguette slices, crudites, and/or crackers or chips.

Nutrition

Calories: 312kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 491mg | Potassium: 77mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1336IU | Vitamin C: 17mg | Calcium: 434mg | Iron: 1mg

Antoni In The Kitchen by Antoni Porowski, photography by Paul Brissman, is published by Bluebird.

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