Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Finger food, Side dish, Snacks

Baked artichoke dip

INGREDIENTS

2 x 400g can artichoke hearts, drained, roughly chopped
1 cup (80g) grated parmesan
½ cup (150g) mayonnaise
1 teaspoon Worcestershire sauce
dash of Tabasco
3 tablespoons fine breadcrumbs
2 teaspoons olive oil
Herbed Pita Triangles (see recipe), to serve

METHOD

1. Preheat oven to 180°C. Combine artichokes, parmesan, mayonnaise, Worcestershire sauce and Tabasco. Season to taste.

2. Pour mixture into a 3-cup ovenproof dish. Combine breadcrumbs with oil and sprinkle over top. Bake for 30 minutes, until golden. Serve warm with Herbed Pita Triangles.

Tips: This dip is delicious straight from the oven or served at room temperature.


In pictures: rush hour — last-minute entertaining ideas