Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping.
Slideshow:Perfect Party Dips
2 tablespoons extra-virgin olive oil, plus more for frying
2 large shallots—1 minced, 1 thinly sliced
2 garlic cloves, minced
One 9-ounce package frozen artichoke hearts, thawed and drained
1/4 cup dry white wine
8 ounces cream cheese, softened
1 cup shredded Gruyère cheese (3 ounces)
2 tablespoons finely chopped parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon Tabasco
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1/4 cup panko
Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving
How to Make It
Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.
In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 cup of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and remaining 2 tablespoons of Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.
Meanwhile, in a small skillet, heat 1/4 inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.
The unbaked dip can be refrigerated overnight; the fried shallot can be kept at room temperature. Bring the dip to room temperature before baking.
Sparkling wine almost always works well with appetizers, but it’s especially great with this creamy artichoke dip because the bubbles cut through the richness. Pour a Champagne, like the NV Perrier-Jouët Grand Brut or the NV Piper-Heidsieck Brut.
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