When it comes to potluck gatherings, having a reliable and delicious dish in your repertoire is a must, and this baked artichoke dip is just the one you need. Not only is it incredibly easy to make, but it also impresses with its rich, savory flavor. You can use any cheese lurking in your fridge that melts well, but classics like Parmesan, Mozzarella, and Gruyère always work, and a hint of sharper cheese like Cheddar adds an extra layer of yum to the dip.

Serve the dip with crackers or veggie sticks. Creamy, savory, and versatile, it’s a potluck crowd-pleaser that you’ll be making again and again:)

Notes

One key tip for success is ensuring you thoroughly drain the artichoke hearts. Squeeze them gently to remove any excess water; otherwise, your dip might turn out watery. The presentation matters too, and serving this dip in a small skillet not only adds a charming touch but keeps it warm for longer.

As for the breadcrumb topping, you can either toast the bread crumbs in butter for extra indulgence or opt for a lighter approach by lightly spraying them with olive oil.

If you have the time, you can sauté the shallots over medium heat until they become translucent. This brings out the flavor better than just adding them raw.

This recipe keeps it simple, seasoned only with salt and pepper, but feel free to get creative with additional seasonings like garlic, lemon juice, or your favorite spices.

Recipe: Artichoke dip with leftover cheese

Recipe by 2 Hungry Birds Course: dips, Appetizers, nibbles, snack, potluck

Servings

4

servings (as a snack)

You can use any cheese lurking in your fridge that melts well, but classics like Parmesan, Mozzarella, and Gruyère always work, and a hint of sharper cheese like Cheddar adds an extra layer of yum to the dip.

Ingredients

• 14 oz 14 jar artichoke hearts in water (drained)

• 2 tablespoons 2 shallots

• 4 tablespoons 4 Greek yogurt

• 4 tablespoons 4 mayonnaise

• 1 cup 1 shredded cheese

• Salt & pepper to taste

• 2-3 tablespoons 2-3 breadcrumbs

Directions

• Preheat your oven to 395°F (200°C)
• Chop the drained artichoke hearts into small pieces. You can use a food processor for a finer texture or chop them by hand for a chunkier dip. Place them in a medium-sized mixing bowl.
• Chop the shallots finely.
• Mix Greek yogurt and mayonnaise in a big bowl. Add salt and pepper to taste.
• Add artichoke, shallots and cheese, and mix everything together until well combined.
• Transfer the artichoke dip mixture to a ramekin or a small cast-iron skillet.
• Sprinkle with bread crumbs and place in the oven. Bake for about 20-25 minutes, or until the dip is bubbling around the edges, and the top is golden brown.
• Once the dip is ready, remove it from the oven and let it cool slightly before serving.

Recipe Video

Lemon curd is a delightful, tangy spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. The velvety texture and the vibrant taste make lemon curd an ideal companion for scones, biscuits, or crackers, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over yogurt or ice cream for a delicious, zesty twist.

Lemon curd can be stored in the refrigerator for 7-10 days, and while it is tempting to save it for special occasions, don’t hesitate to use this versatile spread to bring a touch of sunshine to everyday meals. Making your own lemon curd is surprisingly straightforward, and the result is a treat that far surpasses any store-bought version.

Recipe: Lemon Curd

Recipe by 2 Hungry Birds Course: jams and spreads

Servings

1

small jar

Lemon curd is a delightful, tangy spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. The velvety texture and the vibrant taste make lemon curd an ideal companion for scones, biscuits, or toast, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over yogurt or ice cream for a delicious, zesty twist.

Ingredients

US Metric

• 1 tablespoon 1 finely grated zest (~ 1 lemon)

• 4 4 egg yolks

• ½ cup ½ lemon juice (juice from 1-2 lemons)

• ½ cup ½ sugar

• ¾ stick ¾ butter

Directions

• Whisk the egg yolks in a saucepan. Add lemon juice, lemon zest and sugar. Whisk together until the mixture is well combined.
• Place the saucepan over medium heat, and cook the mixture, stirring constantly, until the sugar has fully dissolved.
• Continue to cook the mixture over low heat while stirring until it thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes. Whisk constantly to prevent the yolks from curdling.
• Once the mixture has thickened, remove the saucepan from the heat. Add the butter, a few pieces at a time, stirring after each addition until the butter is completely melted and incorporated into the mixture.
• Transfer the lemon curd to a jar or a bowl.