Artichoke Dip Recipe
served with wood-fired garlic bread
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Ingredients
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Artichoke Dip
Wood-Fired Garlic Bread
Method
Artichoke Dip
- 1
Prepare artichokes
If using frozen artichoke hearts, thaw fully, drain well and pat dry with paper towels. Chop coarsely so you have bite-size pieces that will spread easily.
- 2
Preheat oven
Preheat oven to 375°F (190°C). If using a wood-fired oven, ensure flame is low and oven ambient temperature is near 375°F.
- 3
Combine base ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, minced garlic, olive oil, and half of the grated Parmesan. Mix until homogeneous and creamy.
- 4
Fold in solids and season
Fold the chopped artichoke hearts, chopped parsley, salt, black pepper, and red pepper flakes (if using) into the cream cheese mixture. Stir in half of the shredded mozzarella so the mixture is slightly cheesy throughout.
- 5
Transfer to baking dish
Spoon the mixture into a shallow 9-inch ovenproof skillet or baking dish, smoothing the top. Sprinkle the remaining Parmesan and mozzarella evenly over the surface.
- 6
Bake
Bake in the preheated oven (or carefully placed in the wood-fired oven away from direct flame) for 20–25 minutes, until the dip is bubbling and the top is golden brown and slightly crisp.
- 7
Finish and garnish
Remove from oven and let rest 5 minutes. Drizzle with 1 tsp extra-virgin olive oil and sprinkle the remaining tablespoon of chopped parsley over the top. Taste and adjust salt and pepper if needed.
- 8
Serve
Serve warm in the skillet or transfer to a serving bowl. Provide wood-fired garlic bread alongside for scooping.
Wood-Fired Garlic Bread
- 9
Prepare bread and garlic butter
Slice the ciabatta or baguette in half lengthwise or into 1-inch thick slices, depending on preference. In a small bowl, mix softened butter, minced garlic, 1 tablespoon olive oil, chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper until combined.
- 10
Spread and heat
Spread the garlic butter generously over the cut sides of the bread. If using a wood-fired oven, place the bread on a baking sheet or directly on the oven rack at the cooler side of the oven for 3–6 minutes, watching closely, until edges are crisp and tops are golden with light char. If using a conventional oven, bake at 425°F (220°C) for 6–8 minutes or broil 1–2 minutes to achieve charred spots.
- 11
- 12
Serve
Arrange the warm garlic bread around the artichoke dip for guests to scoop and enjoy.