"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," says Queer Eye's resident food expert, Antoni Porowski. "Using high-quality cheeses will make it memorable for your guests (or you alone on your couch – no judgement)."
- 3 (200g) jars marinated artichokes (preferably in oil), drained, coarsely chopped or quartered if whole
- 225g tub cream cheese, softened175g Gruyere, grated
- 115g aged sharp white cheddar (such as Cabot clothbound), grated
- 225ml full-fat sour cream
- 2tbsp fresh lemon juice
- 2tsp finely chopped fresh rosemary
- 1/4tsp freshly ground black pepper
- Toasted baguette slices, crudites, and/or your favourite crackers or chips for serving
- Heat the oven to 200°C/400°F/gas 6, with a rack in the middle.
- Combine all the dip ingredients in a large bowl and stir until smooth. Transfer to a 20cm square baking dish or an 18 to 20cm ovenproof frying pan.
- Bake until the dip is bubbly and light golden brown on top, 22-25 minutes. Let cool for seven 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.
Antoni In The Kitchen by Antoni Porowski, photography by Paul Brissman, is published by Bluebird.