Artichoke & Gruyere dip is a classic, creamy appetizer that really lets the richness of the gruyere shine through.
If you haven’t already noticed we love artisan cheeses. We in fact owned a wine and cheese shop once upon a time and so enjoyed the expierence we had with like minds. We are foodies from way back and so this blog comes from our hearts.
This is a recipe using another great cheese for an upcoming get together or Super bowl party that you may have scheduled. It’s simple and people love it, as we have found most people enjoy a good cheese recipe.
We sometimes would have people come into the shop who had never tried an artisan cheese -what!? I enjoyed them so much and we would have such fun. I would start by asking what cheese they had tried and the response would be something like “I like the Happy Cow brands” to which I would gasp and point to the door. They would laugh and then we would start tasting real cheese. I loved the expressions on their faces when they tasted a real emmentaler (or Swiss) cheese. The difference between the rubbery supermarket cheese and the real cheese from Europe was written on their faces. I hope on that journey we educated a few and hopefully they never turned back.
So here is a great recipe:
- 14 oz. artichoke hearts, drained, rinsed, and chopped
- ¼ cup sour cream
- 1 Tablespoon mayonnaise
- Dash cayenne pepper or to taste
- ¾ cup grated gruyere cheese, divided
- Pulse the first four ingredients in a food processor to desired consistency. It can be chunkier or smoother which ever way you prefer. Add a half a cup of the cheese and stir well pour into a small oven proof dish and top with remaining cheese. Bake at 400 degrees for about 20 min or until golden brown on top. Serve with toasted baguette slices, pita bread or cracker.
Again we’d love hearing your comments.