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Warm Artichoke Dip

Warm Artichoke Dip

  • Serves 6
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 220, Protein 10 g, Fat 17 g, Carbohydrates 6 g, Fibre 2 g, Iron 1 mg, Calcium 260 mg, Sodium 494 mg
This warm dip will fill your kitchen with its delicious aroma and win the hearts of all your guests.


  • Fonds d'artichauts
    1 can (398 ml) artichoke bottoms
  • Fromage à la crème
    1/2 package (250 g) cream cheese
  • Yogourt nature
    125 ml (1/2 cup) plain yoghurt
  • Mélange de quatre fromages râpés
    375 ml (1 1/2 cups) mixed shredded cheese
  • Mayonnaise
    30 ml (2 tbsp) mayonnaise

Also needed

  • 10 ml (2 tsp) garlic, minced
  • 30 ml (2 tbsp) parsley, chopped


  • 30 ml (2 tbsp) of chives, chopped


  1. Preheat the oven to 190°C (375°F).
  2. In a food processor, blend the artichoke bottoms with the cream cheese, yoghurt, shredded cheese, mayonnaise, garlic, parsley, and chives, if desired. Season with salt and pepper.
  3. Transfer the dip to a baking dish or large ramekin.
  4. Bake for 20 to 25 minutes.

Side dish idea

Grilled Pitas With Herbed Olive Oil

In a bowl, mix 60 ml (1/4 cup) olive oil with 10 ml (2 tsp) paprika, 30 ml (2 tbsp) grated parmesan, 10 ml (2 tsp) chopped thyme and 15 ml (1 tbsp) chopped oregano. Season with salt and pepper. Brush both sides of 4 pitas with the oil. Cook the pitas for 1 to 2 minutes on each side in a ridged skillet or on the hot barbecue grill over medium heat. Cut into wedges.

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