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As a photographer, it’s not uncommon to be invited to a party . . . and to be reminded “hey, bring your camera too.” In this case, I often wonder if I’m invited along to make this dip. Salty, cheesy, crusty, and smooth, this blend of artichoke, parmesan, creamy havarti, and mellow spices pairs perfectly with French crostini or any neutral cracker. It offers just enough salty taste to harken you back for more. The great thing about this dip is that can be prepped the night before and baked just before the party. The key to the crusty, bubbly top is a quick broil at the end of the oven time. It will stay warm for about a half an hour. Leftovers heat beautifully by just popping them in the oven at 325° for 10-15 minutes more.

Havarti Artichoke Dip

Serves 6 – 8 |  Prep Time :15 | Total Cook Time: 30

  • 14 oz. quartered artichokes in water
  • 1¼ cup mayonnaise
  • 1 cup grated parmesan
  • 14 oz. havarti cheese cut thin (block or slices work well)
  • 2 sprigs fresh dill
  • 2 sprigs fresh thyme
  • ½ tsp. garlic salt
  • baguette, crostini, pumpernickle loaf, or water crackers to dip
  • 9″ round cast iron or glass oven safe dish
  1. Preheat oven 350°.
  2. Drain artichokes well using cheesecloth or paper towel to squeeze water out.
  3. Chop any irregularly large pieces or pull apart into individual leaves.
  4. In a mixing bowl, combine mayonnaise and grated parmesan, blending into a thick paste.
  5. Add artichokes and blend well.
  6. Spread evenly in an oven-safe pan.
  7. Cover evenly with havarti.
  8. Bake at 350° for 20 minutes, or until cheese is melted through and bubbling.
  9. Turn oven to broil (550°) and cook for 3-5 minutes longer, until top brown and bubbles. Be careful not to over cook as broiling happens quickly.
  10. Serve with crostini or dry crackers or, my favorite, pumpernickle mini loaf slices.

Havarti Artichoke Dip

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