Artichoke-Prosciutto dip

I love a good dip, for so many reasons.  Whether they are cold or warm, they can almost always be prepared in advance, covered and refrigerated, and brought out when the time is right.   I thought I had a lot of good dip recipes, but there’s a new girl in town and every time there’s a gathering, I’m scouring the tables for what dip she’s made.  Because she makes some good ones.  I wonder if she’ll share with me ………

This is a bit of an elevated dip recipe.  Don’t get me wrong, I am always down for my beer, cheddar cheese dip, but this is more of an Oscar night dip.  Cocktail party dip.  It may not look like it, but the flavors say otherwise.  In fact, I’ve also placed the warmed dip on top of toasted bread and served is bruschetta style.  Yum.

The blue cheese and prosciutto are already salty enough so resist the urge to add salt.  If you really don’t like blue cheese, take it out, and add sour cream or more cream cheese.  But please don’t tell me, I love blue cheese anywhere I can get it.


  • 1 cup whipping cream
  • 1/2 cup blue cheese, crumbled
  • 8 ounces cream cheese, softened
  • 1/2 cup Parmesan cheese, grated, divided
  • 2 14-ounce cans artichoke hearts, drained and finely chopped
  • 100 grams thinly sliced prosciutto, chopped
  • 1 teaspoon dried sage


Combine whipping cream, blue cheese, cream cheese, and 1/4 cup Parmesan until well combined.  Add artichoke hearts, prosciutto and sage.  Transfer into an oven safe container.  Bake at 350° for 20 minutes, or until warmed through.  Sprinkle 1/4 cup Parmesan on the top and broil for a few minutes.  Remove from oven.  Serve with a fresh baguette or crackers.



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