Artichoke and Cheese Dip


Beer may be used to replace the fat in certain dishes—and this is a good example. Artichoke hearts and Parmesan cheese are bound not by mayonnaise and eggs, but by beer, bread crumbs, and egg white for a much less caloric version of this popular baked dip.

Preheat oven to 350°F. Blend all the ingredients in a food processor fitted with a metal blade. Scrape the mixture into a 2-quart baking dish and bake for 30 minutes, or until browned and bubbly at the edges.

Serve with carrot and celery sticks, chips made from torn green cabbage leaves, or slices of bell pepper or basted rye or pumpernickel bread.

Yield: 4 cups dip, for 12 people
Pairing: Belgian Golden Ale or Belgian Wit (Witbier or White Beer)

Cooking with Beer
Taste-Tempting Recipes and Creative
Ideas for Matching Beer & Food
by Lucy Saunders
Time-Life Books
November 1996
$12.95/trade paperback
ISBN: 0-7835-4832-X
Reprinted by Permission


Cooking with Ale

What's Ale-ing You
Tips for Cooking with Beer
Books on Beer


Artichoke and Cheese Dip
Pumpkin and Auburn Ale Bisque
Pan Seared Steak with Bock Beer Mushroom Sauce
Corned Beef & Cabbage in Ale
Crunchy Blue Cheese Bread Croutons

This Archived Page created between 1994 and 2001. Modified August 2007