|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This artichoke Gruyere dip is a classic appetizer with many variations. This recipe is simple and fast and lets the rich flavor of Gruyere cheese shine through. The dip is lighter than some, with less mayonnaise weighing it down.
Canned vs. Jarred Artichoke Hearts
Use a brand of artichoke hearts you've tried and like for this recipe. Sometimes, canned artichoke hearts can have a metallic flavor and the texture can be mushy, so we prefer to stick with artichoke hearts sold in glass jars.
Jarred artichoke hearts are sold both plain and marinated. We prefer the plain artichokes, as marinated artichoke hearts can have a sharp vinegar flavor and we don't always love the added seasonings. If you can only find marinated artichoke hearts, they can be rinsed in water to remove some of the vinegar flavors.
Frozen artichoke hearts can be a good option as well, especially for dips like this. Frozen artichoke hearts can be mushy when defrosted, but that doesn't matter as much when they're chopped up into a warm dip like this.
Instead of Gruyere, other types of similar cheeses can be used. Try Appenzeller, Comte, Fontina Val D'Aosta or another type of Alpine cheese. Parmigiano-Reggiano is also a good option. Or, instead of using just one cheese, try combing several different types of cheese.
1 (14-ounce) can or jar artichoke hearts packed in water, drained
1/4 cup plain Greek yogurt or sour cream (low or non-fat may be used, but full-fat tastes better)
1 tablespoon mayonnaise
Dash cayenne pepper
1 cup grated Gruyere cheese, divided
Gather the ingredients. Pre heat oven to 400 F.
Pulse artichoke hearts in a food processor to break them up into small pieces, about 20 seconds.
Add yogurt/sour cream, mayonnaise, cayenne pepper and 3/4 cup Gruyere cheese. Pulse a few seconds until just blended.
Scrape and spread into a baking dish and bake 20 minutes, uncovered, until warmed through and slightly bubbly.
Sprinkle remaining 1/4 cup grated cheese on top and the fresh herbs (if using) and put under the broiler for 1 to 2 minutes.
Serve warm or at room temperature with slices of crusty bread. Try rubbing the bread with olive oil and toasting it in the oven first before serving.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
This artichoke Gruyere dip can be changed by adding additional ingredients. Try adding: