When it comes to the Holidays, do you have stand-by recipes you make each year, or do you like to mix it up and try new things? We’re still figuring out our own traditions, but it’s a pretty busy time of year for Jeremy at the bakery. He has still been baking up a storm at home though, so expect to see some delicious cookie recipes in the coming days leading up to Christmas.
Christmas evokes lots of food memories for most people, some of which have stood the test of time. This Hot Artichoke Dip from The Best of Bridge is one of them for me. So when a copy of Best of Bridge Holiday Classics: 225 Recipes for Special Occasions landed on our doorstep and I spotted this old favorite – I knew it needed to be resurrected! I have fond memories of my mother making this dip at least once a year – maybe twice if I was lucky. She was also fond of adding crab meat to the recipe to make it “extra special,” or sometimes a little extra cheese on top.
And without fail, year after year during the Holidays, I’d fill myself up on dip and crackers before the turkey was served. I’ve always had a thing for appetizers, I guess. The more I browsed Holiday Classics, the more “family recipes” I began to recognize. The spinach dip in the bread bowl. Bubbling bacon and horseradish dip. Christmas cheese balls. I could go on…
Kii Naturals recently sent us a sample of their Crisps artisanal crackers. We tried the Cranberry Pumpkin seed flavour, which had a nice combination of savory and sweet that paired nicely with this dip. The family owned Kii Naturals is based out of Ontario, Canada, and their products can be found at major chains like Sobeys.
Like most Best of Bridge recipes, this one is really simple to prepare. It has a certain retro appeal to me, and while it likely won’t be the most sophisticated at the table, it really does taste great. We like to dust the tops generously with smoked paprika to give it some extra color, and serve in smaller ramekins instead of one large dish, just to keep its appearance once people start digging in. We also add fresh thyme, and use whole artichokes instead of just the hearts for a heartier texture. Serves 6.
- 1 can artichokes, drained and roughly chopped
- ½ cup freshly grated parmesan cheese
- 1 cup mayonnaise
- 1 clove garlic, minced
- ½ lemon, zest and juice
- 2 sprigs fresh thyme
- freshly ground black pepper
- generous pinch of smoked paprika, to top
- Preheat oven to 375.
- In a bowl, combine mayonnaise, parmesan cheese, artichokes, garlic, lemon zest and juice, fresh thyme leaves, and freshly ground black pepper.
- Spoon mixture into oven-proof ramekins, and bake uncovered for 15-18 minutes, until bubbly and golden on top.
Our thanks to Kii Naturals for sponsoring this post!