Cold Artichoke Dip
Cold Artichoke Dip is a simple yet powerful dip with cream cheese, parmesan, chives, garlic and many artichokes to serve with crunchy veggies or crackers, a guaranteed crowd pleaser.
Who would have thought: artichoke plus cheese would be such a great duo? Also, strange to think kids would love artichokes, too, right?? Well, my kids love them! They love the artichokes dipped into a citrus-butter sauce and like to slide their teeth on each leaf to get that artichoke ‘meat.’ I usually put a big bowl in the center of the table so they can throw the leftovers in there…To my surprise, kids love artichokes! They look funny, taste good, and throwing stuff in a bowl always appeals to kids! So naturally, the best cold artichoke dip is a winner too!
Easy Breezy Dip
This dip is simple to make, with the heads of many canned artichokes, cream cheese, creme fraîche, parsley, garlic, parmesan and lemon. You won’t need many more instructions; it’s as simple as that. It’s a cheesy dip, so be careful with the salt you add; make sure you try it out before. The artichokes are blended first with the lime juice to make it smooth without burning or overworking the cream and cheese.
Health Benefits of Artichokes
One of the only flowers/veggies we can consume, artichokes are filled with health benefits! For example, it’s suggested that it helps people suffering from irritable bowel syndrome, improves liver health, lowers bad cholesterol and good ones, and so much more. Check it out here for more information. It’s a veggie filled with nutrients; some take artichoke extract daily to help digestion. In other words, a great vegetable, although when you buy canned artichokes, they come in this salty brine. Consider this when you add the salt if you need any.
Serve it with…
Such a polyvalent dip; it goes with so many dishes. Here are a few:
- crunchy veggies like carrots, cucumbers sticks, celery or bell pepper
- crackers, tortilla chips or salted biscuits
- fresh or rye bread with a lovely smoked or marinated salmon on top
- french fries (to make the kids happy to dip)
- oven baked potatoes
I saw this dip eaten warm or cold, some with spinach too. You can add some if you desire, but I’ve added fresh parsley and chives; I thought it was sufficient. Also, this dip contains no mayonnaise, so no worries about leaving it on the counter too long.
You can easily keep the dip covered in the refrigerator for 4-5 days. You can also freeze it to conserve it longer.
Other Dips & Dressings
- 400 g artichokes in can
- 200 g cream cheese
- 30 g parmesan
- 3 tbsp creme fraiche or sour cream
- 2 tbsp flat leave parsley finely chopped
- 2 tbsp chives finely chopped
- ½ garlic clove
- ½ lime juice
- salt and pepper
- Blend the artichoke heads with the parsley, garlic and lime juice until smooth.
- Add the rest of the ingredients and mix well.