Baked artichoke dip

Sharing recipe for 12 people, takes only 10 mins; recipe has loaf, artichoke heart, mayonnaise, parmesan, salt, chive and crusty bread.

Baked artichoke dip

Baked artichoke dip

Recipe by Chef Soomro Course: Sharing


Prep time

15 mins


  • Parmesan: 140g parmesan (or vegetarian alternative), grated
  • Mayonnaise: 140g light mayonnaise
  • Chive: small bunch chives, finely chopped
  • Artichoke Heart: 2 x 390g tins artichoke hearts, drained
  • Salt: two pinches of garlic salt
  • Crusty Bread: extra crusty bread chunks, crackers or crunchy tortillas, to serve
  • Loaf: 400g round cob loaf


  1. Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
  2. Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
  3. Remove from the oven, scatter over the chives and dive in.