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  • Writer's pictureTerri Windover

Artichoke and Truffle Dip

Easy peasy and delicious. Just a handful of ingredients and your friends will be amazed. 


1 can (14 oz.) artichoke hearts

8 oz, whipped cream cheese, at room temperature

1 large shallot, finely chopped

1/4 Tablespoon salt

3 Tablepoons  Truffle Oil

1/2 cup grated Parmesan cheese

Instructions: Preheat oven to 375 degrees.

Sauté shallots in 1 Tablespoon Truffle olive oil until soft. Transfer to a mixing bowl.

Add cream cheese, artichoke hearts, the remaining 2 Tablespoons Truffle Oil, and salt. Refrigerate. An hour before serving, take out of refrigerator.

Transfer cream cheese mixture to a glass baking dish. Sprinkle Parmesan on top and bake for 40 minutes or until the mixture reaches an internal temperature of 160 degrees.

Serve with flatbread or pita chips. Cut flatbread into triangles, top with dip, and sprinkle with Mediterranean herbs.

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