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warm baked artichoke dip in blue pot

Baked Artichoke Dip

Karon Grieve
Baked artichoke dip is served warm, a super simple recipe packed with flavour and perfect comfort nibble food
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Greek
Servings 6 people
Calories 70 kcal

Ingredients
 

  • 2 preserved artichokes in oil from a jar
  • 2 tbsp Greek yogurt
  • 2 tbsp parmesan cheese grated
  • 1 clove garlic minced
  • juice and zest of half a lemon
  • 3 spring onions finely chopped
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tsp basil fresh basil, chopped

Instructions
 

  • Preheat the oven to 180C350F
  • Whizz all the ingredients together in food processor
  • Spoon into a small oven proof dish and bake for 15 minutes uncovered. Then cover with foil and bake for a further 15 minutes
  • Allow to cool a little before serving with crusty bread

Notes

Serve this simple dip warm with crusty bread of veggies to dip into it.

Nutrition

Calories: 70kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gCholesterol: 1mgSodium: 84mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 220IUVitamin C: 4mgCalcium: 36mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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