Delafield Brewhaus’s Asiago Artichoke Dip

October 20, 2009


While in college, during summers and holidays, I worked at a local brewpub called The Delafield Brewhaus. They make the best dip of its kind I have EVER had. I never got tired of it, and still order it every time we stop in. Not only do they serve it as an appetizer, but they also use it as the base sauce for a steak pizza. Make sure you have a good quality fresh loaf of bread to go with this super yummy dip.

 

Note: Chipotle puree is available at most grocery stores in the Latin or Mexican foods section. When adding, start at 1/4 teaspoon, as puree is very hot.

Ingredients:

  • 1 pound cream cheese, room temperature
  • 1/3 cup shredded Asiago cheese
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon minced fresh garlic
  • ¼ teaspoon dried thyme
  • 1 cup chopped artichoke hearts, drained (not marinated)
  • 1/3 cup mayonnaise
  • Chipotle peppers in Adobo sauce
  • Ciabatta bread

 

Directions:

  1. Mix all ingredients together in a large bowl until combined. This could be done with a food processor or an electric or stand mixer if desired, especially if doing a double batch.
  2. Spread mixture in ungreased 10-inch pie tin or casserole dish. Cover and refrigerate 30 minutes or overnight.
  3. Preheat oven to 400. Bake dip, uncovered, 10 to 15 minutes or until browned and bubbly.
  4. Serve immediately with warmed ciabatta bread. Makes 8 appetizer servings.
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4 Responses to “Delafield Brewhaus’s Asiago Artichoke Dip”


  1. [...] – Super Bowl Bash: Layered Black Bean Dip with Baked Tortilla Chips, and Restaurant Style Salsa, Asiago Artichoke Dip with Crudité & Bread, Garlic Lime Chicken Wings with Honey and Chipotle Dipping Sauce, Sirloin [...]

  2. Valerie Says:

    I’ve made this same recipe, but scooped out some pumperknickle bread, cutting the inside into cubes for dipping, then baking it in the bread. There are never any leftovers when I take it to a potluck.


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