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Baked artichoke dip

Baked artichoke dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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
Nutrition: per serving
NutrientUnit
kcal211
fat12g
saturates3g
carbs17g
sugars2g
fibre3g
protein8g
salt1.8g
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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

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.

Goes well with

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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