baguette Archives

Anchovy recipes

Crushed tomatoes on toast

5 minutes

Bread recipes

Lamb bone-and-vegetable soup with bread dumplings

2 hours

Seafood recipes

Easy seafood chowder mix

10 minutes

Asian recipes

Tuna-and-sweet potato bites

10 minutes

Sandwich recipes

The iconic Gatsby

20 minutes

Broccoli recipes

Spinach and broccoli soup

35 – 40 minutes

Cheese recipes

Prosciutto and Brie toasts with apricot preserves

15 minutes

Great value

Spicy tuna sub

Cheat recipes

Italian-style meatball subs

20 minutes

Cheat recipes

Easy mussel and prawn broth

15 minutes

Toast recipes

Bone marrow on toast

30 minutes

Dip recipes

Warm artichoke dip

25 minutes

Warm artichoke dip

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 390 g cans artichoke hearts in brine, drained and roughly chopped
5–6 spring onions, finely chopped
3⁄4 cup good-quality mayonnaise
1 cup Grana Padano (or any other hard cheese), grated
1 lemon, juiced
freshly ground black pepper, to taste
baguette or ciabatta, for serving

Method

Preheat the oven to 200°C. Mix all the ingredients and spread in a shallow, ovenproof dish (I used a round quiche dish) and place in the oven, uncovered, for 20–25 minutes or until golden on top.

Season and serve with toasted baguette or rustic chunks of warm ciabatta and sliced spring onion.

Cook's note: Feel free to add more artichokes and less mayo, if you prefer.

Browse more dip recipes here.

Warm orzo salad

Oxtail tomato bredie

Chicken noodle soup

Crushed tomatoes on toast

Lamb bone-and-vegetable soup with bread dumplings

Easy seafood chowder mix

Tuna-and-sweet potato bites

The iconic Gatsby

Spinach and broccoli soup

Prosciutto and Brie toasts with apricot preserves

Spicy tuna sub

Italian-style meatball subs

Easy mussel and prawn broth

Bone marrow on toast

Warm artichoke dip

Warm artichoke dip

Ingredients

Method