This savory artichoke and black truffle dip is an easy holiday appetizer and pairs perfectly with flatbreads and pitas.Manvi Drona-Hidalgo, Mochatini
Makes 1 1/2 cups dip
1 can (14 oz) artichoke hearts
8 oz whipped cream cheese at room temperature
1 large shallot finely chopped
1/4 tablespoon salt
1 tablespoon olive oil
3 tablespoons black truffle paste (available from gourmetfoodstore.com)
1/2 cup fresh parmesan cheese grated
1. Preheat oven to 375 F.
2. Saute shallots in olive oil until soft. Remove from heat and transfer to a mixing bowl.
3. Add cream cheese, artichoke hearts, truffle paste and salt. Keep mix refrigerated until an hour before serving. (Can be made up to 2 days ahead.)
4. Transfer mixture to glass baking bowl. Sprinkle parmesan and bake for 40 minutes or internal temperature of 160 F.
5. Serve with homemade flatbread sprinkled with Mediterranean herbs. Cut into triangles and top with dip.
Use cupcake wrappers to serve 2-3 pieces of flatbread.