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).