Baked Artichoke and Cream Dip
This easy to make baked artichoke and cheese dip is delicious served with some garlic bread, bread sticks, or just some crunchy carrots as a starter or as part of a selection of dishes.
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2 x 390g tins of artichoke hearts in water, drained and finely chopped
2 cloves of garlic, peeled and crushed
30g olive oil
100g sour cream
300g cream cheese
150g cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
Serves 12
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Step 1: Put the artichokes and garlic in a small pan with the olive oil and cook over a medium heat for 5 mins. Add the remaining ingredients and stir well to combine. Pour into a small Cast-Iron Casserole Dish.
Step 2: Bake, uncovered, in the AGA roasting oven for 15 mins. Serve straight from the oven with toasted bread or crunchy carrots.
This can be prepared up to 12 hours in advance, covered and chilled then baked as needed. Keep chilled in the fridge to enjoy cold for up to 3 days. Not suitable for freezing. Also delicious served cold as a vegetarian ‘pate’.
