Gruyère and artichoke dip

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I got the idea for an artichoke dip from a blog by brilliant Cornwall-based chef Emily Scott. I needed to use up some Gruyère and crème fraiche so I threw them into the mix and the result was delicious… 

1 tin of artichoke hearts, drained (or a jar if you can’t get tinned)
50g mayonnaise
50g crème fraîche
20g Parmesan, grated
70g Gruyère cheese, coarse grated
a small handful of fresh parsley, roughly chopped
baguette slices, for serving

  • Heat oven to 200C
  • Place all the ingredients in a food processor and blend together.
  • Alternatively, finely chop the artichoke hearts, finely grate the cheeses and mix all the ingredients together by hand.
  • Place in an ovenproof dish and bake for 10-15 minutes until golden brown and bubbling.
  • Serve with baguette slices for dipping.

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