Smoky Artichoke Dip with Goat Cheese and Paprika

Smoky artichoke dip with goat cheese and paprika is our new go-to recipe when we want a rich, tasty, and healthy dip that (literally) oozes flavor. Simply shred some artichoke petals from the hearts, add plenty of smoked paprika, white pepper, a pinch of salt, plus lots of creamy goat cheese and diced sun-dried tomatoes, and bake for 20 minutes. 

The result is a warm rich and gooey dish that’s perfect for dipping or spreading while it’s still warm. The smoky flavors really meld through the artichoke and add a delicious flavor to the goat cheese once it has melted!

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How to Make Smoky Artichoke Dip with Goat Cheese and Paprika

  • Prep time. 5 minutes
  • Cook time: 20 minutes
  • Ready in: 25 minutes

Ingredients

(Serves 4 as a Tapa)

  • 15oz. (400g) can of artichoke hearts, drained and roughly chopped
  • 7oz. (200g) goat cheese, skin removed
  • ½ cup Greek yogurt
  • 4 spring onions, ends trimmed and chopped
  • ¼ cup sun-dried tomatoes, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon white pepper
  • Salt to taste

For Serving

  • Fresh baguette, pita bread, or crackers
  • Handful of fresh parsley, chopped (for garnish)

Equipment

  • Mixing bowl 
  • Fork or mixing spoon
  • A small baking dish (around 8 x 6 inches (20 x 15 cm) is ideal)
  • Oven

Instructions

  1. Preheat the oven to 190°C/375°F.
  2. Carefully remove the petals from the artichoke hearts and add them to a medium-sized bowl. 
  3. Add the goat cheese, yogurt, spring onions, and sun-dried tomatoes. Season with salt, white pepper, and paprika, and drizzle in the olive oil. 
  4. Mix all the ingredients until combined.
  5. Transfer the mixture to a baking dish and bake on the middle shelf of the oven for 20 minutes or until you see bubbles forming in the mixture. 
  6. Serve warm with fresh bread, pita, or crackers. Garnish with a little fresh chopped parsley for some color (optional).

Cooking Notes

  • If you want an extra smoky flavor, put your spring onions under the grill for a few minutes (or BBQ them on an open flame) until they begin to blacken. Allow them to cool before dicing and adding to the recipe. 
  • Use good quality olive oil, and whenever possible use extra virgin olive oil. 
  • Season moderately with salt. The goat cheese and other ingredients are very flavorsome so very little salt is required (we used less than a ¼ of a teaspoon).

Smoky artichoke and goat cheese dip

Nutrition Information

Servings: 6
Amount per serving 
Calories246
% Daily Value*
Total Fat 17g22%
Saturated Fat 9.1g46%
Cholesterol 37mg12%
Sodium 344mg15%
Total Carbohydrate 11.1g4%
Dietary Fiber 5.1g18%
Total Sugars 3.5g 
Protein 14g 
Vitamin D 0mcg0%
Calcium 373mg29%
Iron 3mg14%
Potassium 212mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

More Dips and Sharing Recipes

Artichoke dip on top of slices of baguette

Smoky Artichoke Dip with Goat Cheese and Paprika

This deliciously gooey dip oozes with flavor. It's incredible when served warm on bread!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, dip, Mezze
Cuisine Mediterranean
Servings 6 Starter portions
Calories 246 kcal

Equipment

  • 1 Mixing bowl
  • 1 Fork or mixing spoon
  • 1 Small baking dish Approx. 8 x 6 inches / 20 x 15 cm
  • 1 Oven

Ingredients
  

  • 15 oz / 400 g can of artichoke hearts drained and roughly chopped
  • 7 oz / 200 g goat cheese skin removed
  • 1/2 cup Greek yogurt
  • 4 Spring onions ends trimmed and chopped
  • 1/4 cup Sun-dried tomatoes chopped
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp White pepper
  • Salt (to taste)

Instructions
 

  • Preheat the oven to 190°C/375°F.
  • Carefully remove the petals from the artichoke hearts and add them to a medium-sized bowl. 
  • Add the goat cheese, yogurt, spring onions, and sun-dried tomatoes. Season with salt, white pepper, and paprika, and drizzle in the olive oil. 
  • Mix all the ingredients until combined.
  • Transfer the mixture to a baking dish and bake on the middle shelf of the oven for 20 minutes or until you see bubbles forming in the mixture. 
  • Serve warm with fresh bread, pita, or crackers. Garnish with a little fresh chopped parsley for some color (optional).

Video

Notes

  • If you want an extra smoky flavor, put your spring onions under the grill for a few minutes (or BBQ them on an open flame) until they begin to blacken. Allow them to cool before dicing and adding to the recipe. 
  • Use good quality olive oil, and whenever possible use extra virgin olive oil. 
  • Season moderately with salt. The goat cheese and other ingredients are very flavorsome so very little salt is required (we used less than a ¼ of a teaspoon).
Keyword 30-minute recipe, Vegetarian

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