Peter’s Artichoke Dip
This recipe for Peter's artichoke dip was given to us in Tokyo by our good friend, Peter, who in turn got it from the back of a mayo jar! He used to serve it regularly at his dinner parties and it was always a hit. So simple but so tasty.
This artichoke dip couldn't be easier. Just stir a few ingredients together and then pop in the oven. Within no time you will have a tasty dip that is sure to please any crowd.
Serve with hot with crusty bread and plenty of drinks - a la Peter style.
- 200 g drained artichoke hearts
- 2 tbsp mayonaise
- 25 g grated parmesan (or grand padana)
- salt and pepper to taste
Using a blender coarsely mince the artichoke hearts. Remove from the blender and put in a mixing bowl.
Add 2 tbsp of mayonnaise, grated parmesan cheese and season with salt and pepper.
If your artichokes come in brine you will need less saltMix the ingredients thoroughly. Taste to check for seasoning.
Transfer the artichoke dip to a small oven-proof dish.
The oven-proof dish should be wide and shallow - the one I used measured 13cm in diameter and 3 cm deepWhen ready to eat pre-heat an oven to 200ºC.
Cook the dip for about 30 minutes until the dip is bubbling slightly and the top is starting to brown.
Serve hot with crusty bread.