Artichoke Dip with Crispy Shallots

From Food & Wine – Shared by Chef Michael White

It’s coming up to that weekend, and you’d like something different to serve up as a snack during the big game. Here’s a great idea for a warm dip that will sure to be a hit on Sunday. Easy to make, and serve warm with a variety of your favorite veggies.

Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping.

ACTIVE: 30 MIN

TOTAL TIME: 1 HR

SERVINGS: 8

✓MAKE-AHEAD

✓VEGETARIAN

Artichoke Dip with Crispy Shallots

Ingredients

2 tablespoons extra-virgin olive oil, plus more for frying

2 large shallots—1 minced, 1 thinly sliced

2 garlic cloves, minced

One 9-ounce package frozen artichoke hearts, thawed and drained

1/4 cup dry white wine

8 ounces cream cheese, softened

1 cup shredded Gruyère cheese (3 ounces)

2 tablespoons finely chopped parsley

1 1/2 tablespoons fresh lemon juice

1 teaspoon Tabasco

1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Kosher salt

Freshly ground pepper

1/4 cup panko

Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving

Preparation

1. Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.
2. In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 cup of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and remaining 2 tablespoons of Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.
3. Meanwhile, in a small skillet, heat 1/4 inch of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.

Make Ahead. The unbaked dip can be refrigerated overnight; the fried shallot can be kept at room temperature. Bring the dip to room temperature before baking.

Suggested Pairing

Sparkling wine almost always works well with appetizers, but it’s especially great with this creamy artichoke dip because the bubbles cut through the richness. Pour a Champagne, like the NV Perrier-Jouët Grand Brut or the NV Piper-Heidsieck Brut.