Artichoke Dip with Crispy Shallots

Tonight’s Football Watching Dinner: Artichoke Dip with Crispy Shallots from Food and Wine 2014 Cookbook (p 12). This warm dip includes white wine, shallots (in the dip AND crisply fried for topping), Gruyere cheese, Parmigiano-Reggiano, cream cheese, & panko. HASHTAG PERFECTION!

Here’s how to do it:

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.

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.

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.

Artichoke Dip with Crispy Shallots

2014-12-14 23:51:14

Serves 8

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

2 Tbsp. extra-virgin olive oil, plus more for frying

2 large shallots—1 minced, 1 thinly sliced

2 garlic cloves, minced

1 (9-oz.) package frozen artichoke hearts, thawed & drained

1/4 cup dry white wine

8 oz. cream cheese, softened

1 cup shredded Gruyère cheese (3 ounces)

2 Tbsp. finely chopped parsley

1 1/2 Tbsp. fresh lemon juice

1 tsp. Tabasco

1/2 cup plus 2 Tbsp. freshly grated Parmigiano-Reggiano cheese

Kosher salt

Freshly ground pepper

1/4 cup panko

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

Instructions

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.

Notes

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

Adapted from Food & Wine, Contributed by Michael White

Adapted from Food & Wine, Contributed by Michael White

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