Adapted from: Buzzfeed Tasty
Serves: 8-12
Prep time: 30 minutes
Cook time: 25 minutes
Ingredients:
I must admit I *mostly* eat this as a meal and not as a party dish side. And the best part is that as an adult, I can make that decision on occasion.
Ingredients:
12 whole-wheat dough balls
olive oil
227 g (8 oz) cream cheese, softened
35 g (1.2 oz / 1/2 cup) grated parmesan cheese
35 g (1.2 oz / 1/2 cup) grated Romano cheese
60 g (2.1 oz / 1/2 cup) shredded mozzarella cheese
75 g (2.7 oz / 1/4 cup) sour cream
400 g (14 oz) can artichoke hearts, drained & chopped
olive oil
227 g (8 oz) cream cheese, softened
35 g (1.2 oz / 1/2 cup) grated parmesan cheese
35 g (1.2 oz / 1/2 cup) grated Romano cheese
60 g (2.1 oz / 1/2 cup) shredded mozzarella cheese
75 g (2.7 oz / 1/4 cup) sour cream
400 g (14 oz) can artichoke hearts, drained & chopped
150 g (5.3 oz / 3/4 cup) frozen spinach, thawed, chopped, & drained
2 garlic cloves, minced
1 tsp dried basil (or 1 tbsp fresh basil, minced)
1/2 tsp crushed red chilli flakes
salt & pepper to taste
I must admit I *mostly* eat this as a meal and not as a party dish side. And the best part is that as an adult, I can make that decision on occasion.
Which ingredient makes the magic? I say it’s all in the garlic. But then how can one forget the five different dairies. No, perhaps it’s the tart artichoke heart that counterbalances the smooth cheeses. But then there’s that zing of crushed chilli flake at the end. Surely that’s the key. Whatever it is, it’s magic and I can’t believe it’s been six years since I last made them.
Bread is merely a mechanism for which delicious dip can interact with the taste buds. However, 10/10 make the bread from scratch and *chef kiss* (easy bread roll recipe coming soon). Enjoy becoming the next favourite party guest with this dish!
Ingredients:
Directions:
1. Coat a 10-inch oven-safe skillet or cast iron pot with olive oil and place roll dough balls in a ring around the outer edge. Cover and let rise in a warm place until doubled in size (30+ minutes).
2. Preheat oven to 190 C / 375 F.
Ingredients:
12 whole-wheat dough balls
olive oil
227 g (8 oz) cream cheese, softened
35 g (1.2 oz / 1/2 cup) grated parmesan cheese
35 g (1.2 oz / 1/2 cup) grated Romano cheese
60 g (2.1 oz / 1/2 cup) shredded mozzarella cheese
75 g (2.7 oz / 1/4 cup) sour cream
400 g (14 oz) can artichoke hearts, drained & chopped
olive oil
227 g (8 oz) cream cheese, softened
35 g (1.2 oz / 1/2 cup) grated parmesan cheese
35 g (1.2 oz / 1/2 cup) grated Romano cheese
60 g (2.1 oz / 1/2 cup) shredded mozzarella cheese
75 g (2.7 oz / 1/4 cup) sour cream
400 g (14 oz) can artichoke hearts, drained & chopped
150 g (5.3 oz / 3/4 cup) frozen spinach, thawed, chopped, & drained
2 garlic cloves, minced
1 tsp dried basil (or 1 tbsp fresh basil, minced)
1/2 tsp crushed red chilli flakes
salt & pepper to taste
1. Coat a 10-inch oven-safe skillet or cast iron pot with olive oil and place roll dough balls in a ring around the outer edge. Cover and let rise in a warm place until doubled in size (30+ minutes).
2. Preheat oven to 190 C / 375 F.
3. In a medium bowl, combine cream cheese, parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil, red chilli flakes, and salt & pepper.
4. Once dough has doubled in size, spoon the dip into the centre of the skillet.
5. Lightly brush dough rolls with olive oil and as an option, sprinkle with additional parmesan.
6. Place the dish in the oven and bake for 25 minutes, checking half-way through and covering with tin foil if bread or dip is browning too dark (to prevent burning).
7. Serve warm!
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