Queer Eye's Antoni Porowski's creamy lemon-rosemary artichoke dip - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Queer Eye’ s Antoni Porowski’ s creamy lemon-rosemary artichoke dip By You Magazine - September 22, 2019 Decadent, flavourful and perfect for anything from kettle chips or baguette to spears of endive (or your finger), this simple dip is a great gateway drug to a food coma. Using high-quality cheeses will make it memorable for your guests (or you alone on your couch – no judgement). Paul Brissman MAKES 600G SERVES 8 3 x 200g jars (or equivalent) marinated artichokes, drained, coarsely chopped or quartered if whole 225g cream cheese, softened 175g Gruyere, grated 115g aged sharp cheddar, grated 225ml full-fat sour cream 2 tbsp fresh lemon juice 2 tsp finely chopped fresh rosemary ¼ tsp freshly ground black pepper toasted baguette slices, crudites, and/or your favourite crackers or chips for serving 1. Heat the oven to 200°C/gas 6, with a rack in the middle. 2. Combine all the dip ingredients in a large bowl and stir until smooth. Transfer to a 20cm square baking dish or an 18cm-20cm ovenproof frying pan. 3. Bake until the dip is bubbly and light golden brown on top, 22 to 25 minutes. Let cool for 7 to 10 minutes before serving. (I’ve burned my mouth more times than I care to admit.) Serve with toasted baguette slices, crudites, and/or crackers or chips. TIP For the best taste and texture, go for artichokes marinated in oil (over the water-packed tinned ones), in a jar or from the supermarket deli bar. Buy Antoni’ s book with 20 per cent off These recipes are taken from Antoni in the Kitchen by Antoni Porowski, which is published by Bluebird, price £20. To order a copy for £16 until 6 October, call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved