Recipe: Artichoke Dip

Hotel Arts
February 6, 2019
Recreate Oxbow's Artichoke dip at home with tips from Chef, Jose Battad.

Artichoke Dip is a classic crowd pleasing comfort food, perfect for your next gathering or potluck! Recreate Oxbow’s Artichoke dip at home with tips from Oxbow’s Chef, Jose Battad.


  • 400 g canned or roasted artichoke
  • 3 clove garlic
  • 1 whole shallot
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ cup goat cheese/ chevre
  • 2 tablespoons whipping cream
  • Pinch of salt
  • Pinch of cayenne



Sweat shallot and garlic in melted butter, on medium low heat.

Add artichoke and cover for 5-8 minutes, allowing steam to heat artichoke.

Add cheese, pepper, and salt, cover. Allow cheese to melt.

Transfer to blender or a food processor and pulse until their are just small chunks of artichoke left.

Serve with your favourite crackers.


Jose Battad, Oxbow
Jose Battad, Oxbow

*Chef tip: Sweating means to release the aromas – which makes the shallot/garlic more flavourful and less harsh. Think of when you sweat – you release a smell. That’s the same concept you want to do with the shallots, release their smell! It also softens them, which is perfect when you are making dips. To sweat the shallot/garlic, start with them in pan on medium-high heat and toss with oil until you first hear it sizzle. Once it sizzles, turn the temperature down to medium-low and stir as they sweat and releases their sweet aromas.

Recipe courtesy of Chef Jose Battad.




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