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Artichoke dip from Antoni In The Kitchen by Antoni Porowski (Paul Brissman/Bluebird/PA)
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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
Cook Time25 minutes
Resting time10 minutes
Total Time40 minutes
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