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Artichoke & Aged
Cheddar Dip

  • Makes 31/2 Cups

  • 1 C Artichoke Hearts or 4 Fresh Globe Artichokes*
  • 8 oz Cream Cheese
  • 11/2 C Adams Reserve Cheddar, grated
  • 1/2 C Sour Cream
  • 1/2 T Hot Sauce
  • 1 T Kosher Salt
  • 1/2 T Black Pepper
  • 2 T Fresh Tarragon, chopped
  • 2 T Fresh Chives, chopped

In a standing mixer, combine all ingredients and mix on low for 5 minutes or until all ingredients are incorporated evenly.  Transfer mixture to a small baking dish.  Level mix out with a rubber spatula.  Preheat oven to 350°F.  Bake dip for 10-15 minutes or until the surface is brown and bubbly.  Serve dip with warm bread of any kind, tortilla chips or pitas. 

*If using whole artichokes (recommended), peel the top and outer layers off with a paring knife to expose the heart.  Using a vegetable peeler, continue trimming until all of the fibrous tissue is gone.  Immediately transfer artichokes to a bowl of water with a little lemon juice added to prevent browning.  Transfer artichokes to a sauce pot with the lemon water and add salt and pepper to taste.  Gently simmer until artichokes are fork-tender.  Remove from water and chop.  Add to mixer with the remaining ingredients and continue recipe.