Hot artichoke & chili dip

This is my ‘let’s pretend I’m being fancy but I’m actually not’ dip. It’s actually been on the blog since 2014, but a having made it recently at a party with exceptional results, I felt like it deserved a little more attention and a re-furb.

I almost feel guilty putting this on the blog as it is so unbelievably easy to make. This is an everyone pleaser; even if you don’t like artichokes – try it anyway. I’ll make it for you. Lets see how you feel about artichokes then. There is cheesiness, combined with smushed artichoke hearts, then topped off with spicy garlic & chili, just to make sure your taste buds are as happy as Larry.

I know it’s not a very attractive dip (what dip is?) so choose a fancy pot and some sexy dip-vehicles and you’re sorted. Or eat it straight out of the mixing bowl with your hands, either way is fine by me. It’s best served with home-made tortilla chips, a torn up crusty baguette or some toasted sourdough. Some kind of crunchy carb. I’ve included a recipe for some very easy home made tortilla chips here, just to make sure you’re not left wanting. If you don’t like chili (wimp) just leave it out.

Hot artichoke & chili dip with homemade tortilla chips

Quantities: Serves 4 as a starter

Timings: 30 mins (15 mins prep, 15 cooking)

Kitchen Stuff: Chopping Board, fancy oven-proof dish, mixing bowl

Ingredients:    

• 2 tins artichoke hearts, drained
• 250g parmesan, grated
• 150g (about 3/4 cup) mayonnaise (I like Hellmann’s real mayo)
• 2 garlic cloves, crushed or grated
• 1 fresh red chili, finely chopped (optional – plus extra for garnish)
• Sea salt and freshly ground black pepper
• 5 medium wheat tortilla wraps (optional – these are only if you’re making the tortilla chips)
• Olive oil for tossing and frying

Method:

Preheat the oven to 220C / 430F  

1. HEARTICHOKES: Chop/blend/smush your artichoke hearts. If you blend them, your dip will be smooth. I, personally, like it a little lumpy so I blend half in the food processor and the rest I go at with a sharp knife. Add to a medium sized mixing bowl.

2. THE REST: Add three quarters of the grated parmesan, the mayonnaise, crushed garlic, chopped chili, a large pinch of sea salt and some black pepper to the artichokes. Mix well.

3. MAKE IT HOT: Put your artichoke mixture into your baking dish and sprinkle with the remaining parmesan cheese and some extra chili bits to garnish, if desired. Bake it in your hot oven at 220C for 15 mins until the top is bubbly and browing at the edges.

4. HOMEMADE TORTILLA CHIPS: If you’re making homemade tortilla chips (which you should, because they are delicious), do so whilst your artichoke dip is in the oven. Cut your tortilla wraps into little tortilla chip sized triangles and toss in about 1-2 tsp olive oil and a large pinch of salt. Scrunch with your hand so they are saturated in oil and the salt flakes are sticking to them.

Heat 2-3 tbsp oil in a large saucepan on a medium-high heat, so there is a thin layer of oil covering the whole base of the pan. Fry your tortilla wedges until golden brown on each side, turning as necessary. Remove from the pan on to a piece of kitchen paper to soak up the excess oil.

5. DIP: Remove your dip from the oven. Wait for it to cool for a few mins then grab your home made tortilla chips, or rip off chunks of crusty bread and scoop out the glorious scrumptiousness. Don’t burn your mouth.