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Recipe

Pea and Artichoke Dip

Scott Phillips

Servings: 4

Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and texture. Serve with chips or crackers.

Ingredients

  • 1/4 cup panko
  • 3/4 cup finely grated pecorino romano
  • 1 Tbs. olive oil
  • 1 8.5-oz. can artichoke hearts, drained
  • 1 cup shelled fresh peas or frozen peas, thawed
  • 1/2 cup mayonnaise
  • 2 oz. cream cheese, at room temperature
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic
  • Worcestershire sauce
  • Hot sauce

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 300
      Fat (g): 34
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 13
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 40
      Sodium (mg): 700
      Carbohydrates (g): 12
      Fiber (g): 2
      Protein (g): 8

Preparation

  • Heat the oven to 475°F. Combine the panko, 1/4 cup of the pecorino, and the olive oil; set aside.
  • In a food processor, pulse the artichoke hearts, peas, mayonnaise, cream cheese, remaining 1/2 cup of the pecorino, 1/4 tsp. salt, a few grinds of pepper, the garlic, and 2 healthy dashes each of the Worcestershire and hot sauce until combined. Transfer to a 1-quart baking dish (about 9×6) in an even layer; sprinkle with the panko mixture.
  • Bake until browned and warmed through, about 8 minutes. Serve right away.

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