Baked Artichoke and Cheese Dip

This easy to make baked artichoke and cheese dip is delicious served with some garlic bread, bread sticks, or just some crunchy carrots as a starter or as part of a selection of dishes.

Baked Artichoke and Cheese Dip

2 x 390g tins of artichoke hearts in water, drained and finely chopped 

2 cloves of garlic, peeled and crushed

30g olive oil

100g sour cream

300g cream cheese

150g cheddar cheese

1 tsp salt

1/2 tsp freshly ground black pepper

Serves 12


1. Put the artichokes and garlic in a small pan with the olive oil and cook over a medium heat for 5 mins. Add the remaining ingredients and stir well to combine. Pour into a small Cast-Iron Casserole Dish.

2. Bake, uncovered, in the AGA roasting oven for 15 mins. Serve straight from the oven with toasted bread or crunchy carrots. 

This can be prepared up to 12 hours in advance, covered and chilled then baked as needed.  Keep chilled in the fridge to enjoy cold for up to 3 days. Not suitable for freezing. Also delicious served cold as a vegetarian ‘pate’.