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.
Ingredients
- 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
Directions
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.
*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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