Wednesday, November 3, 2010

Hot Artichoke Dip with Tarragon


Artichoke dip has been a favorite with my family for years. We have it most often at my father's house, as an appetizer, served with Triscuit crackers. This recipe varies slightly from my family's method, because it has the addition of tarragon & sour cream.
Changing up the ingredient list might be considered sacrilege to some of the parties involved. But, one of the only herbs in my garden that has managed to survive these colder days, has been tarragon. I have tons of it! So, when I needed an easy appetizer for a recent party & saw this version, using tarragon, I went for it.
It met mixed reviews here. I happen to love tarragon, so I enjoyed it very much...while, DH, was left wondering why I would mess with the original?
Either way, it's an optional addition. Not a big fan of tarragon? You can easily leave it out. With, or without it, this recipe is one of the simplest, yet most delicious "throw together" appetizers I know.

Begin by preheating the oven to 350 degrees. Drain 2 14 ounce cans of artichoke hearts. Chop them into small, bite-sized pieces & transfer to a mixing bowl.
Add 3/4 cups mayonnaise & a 1/2 cup sour cream.


Along with...1 cup grated Parmesan cheese, an 1/8 teaspoon of red pepper flakes & 2 tablespoons minced fresh tarragon. Mix the ingredients together well.
Transfer the dip to a greased, oven-safe casserole dish. Sprinkle the remaining 1/2 cup Parmesan over the top.


Bake for 20-30 minutes, or until the top is golden brown & the mixture is bubbling. Let the dip cool for 5-10 minutes before serving with sliced bread, or crackers.
This dip can be made a few hours ahead of time & baked just before serving.

Hot Artichoke Dip with Tarragon

Inspired by a recipe from Bon App├ętit, June 1993
Makes about 2 cups

2 14 ounces cans artichoke hearts
3/4 cups mayonnaise {reduced fat, or regular}
1/2 cup sour cream
1 1/2 cups grated Parmesan cheese {divided}
1/8 teaspoon red pepper flakes {or to taste}
2 tablespoons minced fresh tarragon

Preheat the oven to 350 degrees. Drain the artichoke hearts well. Chop them into small, bite-sized pieces & transfer to a mixing bowl. Add the mayonnaise, sour cream, 1 cup Parmesan, red pepper flakes & tarragon. Mix the ingredients together well.
Transfer the dip to a greased, oven-safe casserole dish. Sprinkle the remaining 1/2 cup Parmesan over the top. Bake for 20-30 minutes, or until the top is golden brown & the mixture is bubbling. Let the dip cool for 5-10 minutes before serving with sliced bread, or crackers.
Click here for the printable recipe.

6 comments:

Holden Mcgroin said...

Yum, I love homemade warm artichoke dip. It's so much better than the store bought garbage!

Joanne said...

I can't say I've ever had tarragon. that seems like a food blogger crime, doesn't it? I probably shouldn't admit to grievances like that. This sounds good to me though!

Chelsea @ sprinklesofparsley.com said...

I'm absolutely obsessed with hot artichoke dip! It's an appetizer I always crowd around at parties. This looks delicious and I will definitely have to try it with tarragon next time!

Toute La Monde said...

This recipe looks beyond delicious! I just need to tamper with it to make it dairy free. Well, dairy free, except for the Parmesan, that's the best part of any recipe.

Susan said...

This looks amazing - I like variety and look forward to trying your version. Thanks for sharing!

Susan www.ugogrrl.com

Cherine said...

This is so tempting!!

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