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!
Categories: Recipes
Tags: dip
Table of contents:
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
- 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).
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).
Nutrition Information
| Servings: 6 | |
|---|---|
| Amount per serving | |
| Calories | 246 |
| % Daily Value* | |
| Total Fat 17g | 22% |
| Saturated Fat 9.1g | 46% |
| Cholesterol 37mg | 12% |
| Sodium 344mg | 15% |
| Total Carbohydrate 11.1g | 4% |
| Dietary Fiber 5.1g | 18% |
| Total Sugars 3.5g | |
| Protein 14g | |
| Vitamin D 0mcg | 0% |
| Calcium 373mg | 29% |
| Iron 3mg | 14% |
| Potassium 212mg | 5% |
| *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
- Baba ganoush (smoky eggplant dip)
- Creamy Greek tzatziki
- Greek meatballs (keftedes) – baked and fried version
- How to make a Greek meze platter
- Greek chicken souvlaki
Smoky Artichoke Dip with Goat Cheese and Paprika
This deliciously gooey dip oozes with flavor. It's incredible when served warm on bread!
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).