Artichoke dip

Artichoke dip with mini-skewers of baby corn, feta and cherry tomatoes

  • Servings: 4 to 6
  • Preparation: 15 min
  • Cooking Time: 20 min
Printable version

Ingredients

For the dip :

  • 1 loaf of bread of 250 g (approximately 1/2 lb)
  • 2 jars of M’Lord marinated artichoke hearts of 170 g each
  • 125 ml (1/2 cup) of cream cheese
  • 125 ml (1/2 cup) of plain yogurt
  • 375 ml (1 1/2 cup) of Italian shredded cheese mix
  • 30 ml (2 tbsp) of mayo
  • 15 ml (1 tbsp) of chopped garlic
  • 30 ml (2 tbsp) of finely chopped chives

 

For the skewers:

  • 1 can of M’Lord miniature corn cobs of 398 ml
  • 100 g (approximately 3 1/2 oz) of feta
  • 12 to 15 cherry tomatoes
  • fresh basil leaves

Preparation

  1. Pre-heat oven to 190 °C (375 °F).
  2. Cut the top of the loaf of bread. Remove the center of the bread and set aside. Place the loaf of bread on a baking sheet lined with parchment paper.
  3. In a food processor, mix artichoke hearts with the cream cheese, yogurt, shredded cheese mix, mayo, garlic and chives. Salt and pepper to taste.
  4. Fill the loaf of bread with the artichoke mix. Cook in the oven for 20 to 25 minutes.


Serve with: mini-skewers of baby corn, feta and cherry tomatoes

  1. Cut the center of the bread into cubes.
  2. Place bread cubes on a parchment-lined baking tray and drizzle with olive oil. Salt and pepper.
  3. Toast in the oven for 8 to 12 minutes at 190 °C (375 °F), flipping them occasionally, until they’re slightly golden.
  4. Meanwhile, drain one can of M’Lord miniature corn cobs of 398 ml, and cut into pieces.
  5. Drain and cut 100 g (approximately 3 1/2 oz) of feta into cubes.
  6. Skewer miniature corn cobs, bread, feta, 12 to 15 cherry tomatoes and fresh basil leaves.