Artichoke and Halibut Dip With Parmesan Cheese

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Halibut Artichoke Dip. © Image 2014 Jennifer Meier
Ratings
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
283 Calories
16g Fat
17g Carbs
16g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 283
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 24%
Cholesterol 41mg 14%
Sodium 487mg 21%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 16g
Calcium 141mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe takes warm and creamy artichoke dip to a new level by adding halibut. The mild fish pairs well with the creamy, cheesy ingredients and tangy flavor of artichoke hearts. Serve warm with crackers or better yet, slices of baguette. You can serve this halibut and artichoke dip as an appetizer, but when paired with a glass of white wine and a salad it can also make a simple but delicious dinner.

The type of paprika used in this recipe can dramatically affect the taste. Sweet, smoked Spanish paprika adds especially delicious smokey flavor. Hungarian paprika comes in different styles ranging from pungent to sweet. Regular paprika sold in many grocery stores will add color to the dip but very little additional flavor.

Ingredients

  • 1/2 to 3/4 pound halibut (cod can be substituted, skin and bones removed)
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon paprika (divided)
  • 2 tablespoons olive oil (or melted butter)
  • 1 jar/14 ounces artichoke hearts (drained and chopped)
  • 1/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup parmesan cheese (grated and divided)
  • 1/4 teaspoon pepper

Steps to Make It

  1. Season fish with salt and 1/2 teaspoon paprika then cover with olive oil or butter

  2. Place the fish in a rimmed baking pan. You can line the pan with foil for easier clean-up. Broil the fish under high heat until just cooked, about 6-8 minutes. The fish should flake apart easily and be opaque in the middle. Remove the fish from the oven and set aside.

  3. Turn off the broiler and preheat the oven to 375 F.

  4. In a large bowl mix the remaining paprika (1/4 teaspoon), artichoke hearts, mayo, sour cream, 1/2 cup of the parmesan cheese, and the black pepper.

  5. Flake the cooked fish into small pieces and mix into the bowl.

  6. Evenly spread the dip into an 8x8 square baking pan. Top with the remaining (1/2 cup) parmesan cheese.

  7. Bake uncovered for 20 minutes until warm all the way through and brown and bubbling on top.

Choosing Parmesan Cheese

"Parmesan" refers to any cheese made in the same style as the Italian cheese Parmigiano-Reggiano. While you can use Parmigiano-Reggiano for this recipe, you can also get away with using a less-expensive imitation like parmesan. You can check out this list of cheeses that are similar to Parmigiano-Reggiano, or can even try making this recipe with an entirely different type of cheese, one that is richer and heavier, like Gruyere.