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
| Nutrient | Unit |
|---|---|
| kcal | 211 |
| fat | 12g |
| saturates | 3g |
| carbs | 17g |
| sugars | 2g |
| fibre | 3g |
| protein | 8g |
| salt | 1.8g |
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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