Elway’s Restaurant Artichoke Dip will wow your guests. I know mine were.
I think we should all go to a party and eat this. It’s not your mother’s artichoke dip, the one with tons of mayo and parmesan, the one that’s real greasy…in a good way. This recipe switches it up using cream cheese and giardiniera (pickled vegetable mix). This recipe is from Elway’s Restaurant here in Denver. Yes…THAT famous football genius, icon, the legendary Elway.
Remember when Bob and I snuck downtown and had lunch at The Mercantile? I picked up a new cookbook published by 5280 Magazine. It’s a collection of popular Denver restaurant recipes. I also grabbed a bottle of Mercantile’s spicy giardiniera, which by happenstance ended being a partner in this wonderful appetizer dip out of that cookbook.
I don’t know about you, but I’m already rounding up appetizer recipes for the Holidays. You should keep this one in your back pocket…it’s a crowd pleaser for sure. And easy. And so versatile…serve it with bread, crackers or your favorite fresh vegetables.
From Chef Aniedra Nichols of Elway’s Restaurant in Cherry Creek: “Perfect for football season, this recipe is a great alternative to the usual artichoke dip. Rather than serving the dish in individual ramekins, I like to bake it in a single casserole dish”.
- 1 tablespoon butter
- 1 large shallot minced
- 1 tablespoon garlic minced
- 1 cup artichoke hearts
- pinch of sea salt
- pinch freshly ground black pepper
- 16 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup giardiniera strained
- 5 pieces ciabatta bread cut on the bias
- extra virgin olive oil
- salt and pepper
- Chives or chopped giardiniera for garnish
Heat a medium saute pan on medium heat and add the butter. Once the butter has melted, add the shallots and cook until translucent (do not burn) for about 4 minutes.
Add the garlic and cook for 1 - 2 minutes (do not burn) Add the artichoke hearts and cook until heated through. About 4 minutes. Season with salt and pepper. Set aside to cool completely.
Preheat the oven to 350 degrees. Place the cream cheese, sour cream and giardiniera in a food processor and blend until mixed thoroughly. Add the artichoke heart mixture and briefly buzz until just mixed. Do not incorporate the artichoke hearts too much; they should be medium in size.
To plate, place 1/4 cup of the artichoke dip in a small oven-safe ramekin and bake for 7 - 10 minutes or until the top is bubbly. Remove from oven and garnish with 1 tablespoon of the giardiniera. Meanwhile, brush ciabatta with oil, salt, and pepper. Grill or toast. Place bread on the side of the dip, and garnish both the bread and dip with chives.
Love creamy dips? Take a look at this one:
Elway’s Artichoke Dip…It’s what’s for a Holiday Appetizer.