Artichoke and Asiago dip is one of my guilty pleasures. It is decadence in a bowl and the flavours of the tangy artichoke and the rich cheese are just perfect, in my opinion.
This recipe, spotted on Cityline, takes the best of those flavours and bakes them in to an appetizer square. They are dead simple to make in just a few minutes in a food processor (or blender in a pinch) and would make a great addition to a holiday party as they are so easy to grab and eat.
Related Food & Family Recipe: Artichoke Asiago Dip.
Artichoke Asiago Squares
Summary: These appetizers have all the flavours of the classic dip, in square, easy to grab and eat format. Great for holiday entertaining.
- 2 cups jarred marinated artichokes, drained
- 1 cup frozen chopped spinach, thawed and squeezed
- 1/2 cup chopped onion
- 1 clove chopped garlic
- 2 Tbsp. lemon juice
- 1 Tbsp. chopped fresh oregano
- 4 large eggs
- 1/4 cup dry breadcrumbs
- 1/2 lb. grated Asiago cheese
- Preheat oven to 350 °F. Grease and line with parchment paper (to make it easy to get them out!) an 8-inch square pan, so that the paper hangs over the sides.
- In a food processor, pulse artichokes, spinach, onion, garlic, lemon juice and oregano until finely chopped but not puréed. Pulse in eggs, then pulse in breadcrumbs and Asiago cheese. Scrape the mixture into a prepared pan and spread to level. Bake for 20 to 25 minutes until set.
- Cool to room temperature before slicing into squares and store refrigerated. Makes 1 8-inch square pan. Cuts into 25 hors d’oeuvre squares.
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Number of servings (yield): 12
Adapted from Cityline |