Garlic Artichoke Dip
Garlic Artichoke Dip
Ingredients
For the Roasted Aromatics
- 1 head of garlic, top cut off
- 2 shallots, sliced
- 1 jalapeños, sliced
- 2 tablespoons olive oil
For the Fresh Artichoke
- 1 fresh artichoke, large
- 1/2 lemon, juiced
- as needed water
For the Dip
- 8 ounces cream cheese, softened
- 14 ounces marinated artichoke hearts, drained
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1/2 lemon, juiced
For Serving
- as needed olive oil, for drizzling
- as needed potato chips
Instructions
- 1
Preheat oven to 400°F. Place the cut head of garlic, sliced shallots, and sliced jalapeños on a small baking sheet. Drizzle with 2 tablespoons of olive oil. Roast for 20-25 minutes, or until softened and lightly caramelized. Let cool slightly.
⏱️ 25 min•🌡️ 400
- 2
While aromatics are roasting, prepare the fresh artichoke. Cut off the top 1 inch of the artichoke and trim the stem. In a large pot, bring enough water to a boil to cover the artichoke. Add the juice of 1/2 lemon to the water. Carefully place the artichoke in the boiling water, reduce heat to a simmer, and cook for 30-40 minutes, or until a leaf can be easily pulled off.
⏱️ 40 min
- 3
Once the artichoke is cooked, carefully remove it from the water and let it cool slightly. Once cool enough to handle, gently spread the leaves and carefully scoop out the fuzzy 'choke' from the center using a spoon, being careful not to damage the outer leaves. The hollowed-out artichoke will serve as your serving bowl.
⏱️ 10 min
- 4
In a food processor, combine the softened cream cheese, roasted garlic, shallots, jalapeños, and drained marinated artichoke hearts. Add mayonnaise, salt, black pepper, hot sauce, and honey. Process until smooth and creamy.
⏱️ 5 min
- 5
Add the chopped fresh parsley, 2 tablespoons of chopped fresh chives, and the juice of the remaining 1/2 lemon to the food processor. Pulse a few times until just combined. Do not overmix.
⏱️ 2 min
- 6
Spoon the prepared garlic artichoke dip generously into the hollowed-out center of the cooked artichoke. Drizzle with a little olive oil and sprinkle with additional fresh chopped chives for garnish.
⏱️ 3 min
- 7
Serve immediately with potato chips and the individual artichoke leaves from the cooked artichoke for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Artichoke Dip
Ingredients
For the Roasted Aromatics
- 1 head of garlic, top cut off
- 2 shallots, sliced
- 1 jalapeños, sliced
- 2 tablespoons olive oil
For the Fresh Artichoke
- 1 fresh artichoke, large
- 1/2 lemon, juiced
- as needed water
For the Dip
- 8 ounces cream cheese, softened
- 14 ounces marinated artichoke hearts, drained
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1/2 lemon, juiced
For Serving
- as needed olive oil, for drizzling
- as needed potato chips
Instructions
- 1
Preheat oven to 400°F. Place the cut head of garlic, sliced shallots, and sliced jalapeños on a small baking sheet. Drizzle with 2 tablespoons of olive oil. Roast for 20-25 minutes, or until softened and lightly caramelized. Let cool slightly.
⏱️ 25 min•🌡️ 400 - 2
While aromatics are roasting, prepare the fresh artichoke. Cut off the top 1 inch of the artichoke and trim the stem. In a large pot, bring enough water to a boil to cover the artichoke. Add the juice of 1/2 lemon to the water. Carefully place the artichoke in the boiling water, reduce heat to a simmer, and cook for 30-40 minutes, or until a leaf can be easily pulled off.
⏱️ 40 min - 3
Once the artichoke is cooked, carefully remove it from the water and let it cool slightly. Once cool enough to handle, gently spread the leaves and carefully scoop out the fuzzy 'choke' from the center using a spoon, being careful not to damage the outer leaves. The hollowed-out artichoke will serve as your serving bowl.
⏱️ 10 min - 4
In a food processor, combine the softened cream cheese, roasted garlic, shallots, jalapeños, and drained marinated artichoke hearts. Add mayonnaise, salt, black pepper, hot sauce, and honey. Process until smooth and creamy.
⏱️ 5 min - 5
Add the chopped fresh parsley, 2 tablespoons of chopped fresh chives, and the juice of the remaining 1/2 lemon to the food processor. Pulse a few times until just combined. Do not overmix.
⏱️ 2 min - 6
Spoon the prepared garlic artichoke dip generously into the hollowed-out center of the cooked artichoke. Drizzle with a little olive oil and sprinkle with additional fresh chopped chives for garnish.
⏱️ 3 min - 7
Serve immediately with potato chips and the individual artichoke leaves from the cooked artichoke for dipping.