Anglicised Artichoke Dip

"This recipe came from a friend. Having eaten her delicious dip I tried to make it at home using recipes from here and creating it from scratch - nothing worked. Anyway, I discovered that the reason hers is so much better is because of the mayo and mustard she uses which are English. I live in the Netherlands so I have to import them or go to the expat shop. Oh well, it is worth it in the end! Enjoy! PS It can be frozen."
 
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Ready In:
25mins
Ingredients:
7
Serves:
2-6
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ingredients

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directions

  • Preheat oven to 350F/180C/gas mark 4.
  • Blend everything together.
  • Place the dip into a shallow oven dish and put in the oven for approximately 20 minutes until golden.

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Reviews

  1. Delicious! I cut in half since I was making for just myself. Used shredded parmesan (what I had on hand) and diced the artichokes before adding to the mix. Accidentally used quite a bit more mustard than was called for but turned out to be a happy accident (I love mustard!) Did not need any salt. 20 minutes baking was perfect. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit). I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse. I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings: 5 stars = great, I will make it again perhaps many times 4 stars = good, I will make it again but will probably adapt it 3 stars = ok, I may make it again but will definitely adapt it 2 stars = something went wrong 1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why. Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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