Baked Artichoke Dip

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

• Cooking Time Prep 15 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  211

• Protein

  8g

• Carbs

  17g

• Fat

  12g

• Saturates

  3g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.8g

Ingredients

• 400g round cob loaf
• 2 x 390g tins artichoke hearts, drained
• 140g light mayonnaise
• 140g Parmesan (or vegetarian alternative), grated
• two pinches of garlic salt
• small bunch chives, finely chopped
• extra crusty bread chunks, crackers or crunchy tortillas, to serve

Directions

1. Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
2. Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
3. Remove from the oven, scatter over the chives and dive in.

Categories: All Christmas, More Recipes