Crispy Parmesan Baked Artichoke Bites with Creamy House Ranch Dip
Healthy Snacks, Baked Appetizers, Party Finger Food
Crispy Parmesan Baked Artichoke Bites with Creamy House Ranch Dip
Healthy Snacks, Baked Appetizers, Party Finger Food
Ingredients
-
Smashed Artichoke Bites:
-
450g halved artichoke hearts (frozen or canned, drained and thoroughly dried)
-
1.5 cups finely grated Parmigiano-Reggiano
-
BBQ seasoning blend or Pretzel seasoning blend to taste
-
3 tbsp avocado oil or extra virgin olive oil
-
Creamy Ranch Dip:
-
½ cup sour cream or plain Greek yogurt
-
1 tbsp mayonnaise
-
1 tbsp crushed garlic
-
2 tbsp finely chopped chives or green onions
-
1 tsp fresh lemon juice
-
Sea salt to taste
Method
-
01
Prep & Dry: Preheat oven to 180°C (350°F). Pat artichokes firmly with paper towels until bone dry.
-
02
Parmesan Mounds & Smash: Scatter mounds of grated Parmesan on parchment paper. Place artichokes flat-side down on cheese mounds and smash flat using the bottom of a glass.
-
03
Season & Bake: Top with extra Parmesan, BBQ/Pretzel spice, and oil drizzle. Bake for 15–25 mins until golden and crispy.
-
04
Mix Dip & Serve: Whisk sour cream, mayo, garlic, chives, lemon, and salt. Cool artichokes 3 mins to firm up cheese crust, then serve hot with Ranch dip!
Step by step
Clear process images displayed in the same order as the method.
1
Preheat oven to 180°C (350°F). Pat artichokes firmly with paper towels until bone dry.
2
Scatter mounds of grated Parmesan on parchment paper. Place artichokes flat-side down on cheese mounds and smash flat using the bottom of a glass.
3
Top with extra Parmesan, BBQ/Pretzel spice, and oil drizzle. Bake for 15–25 mins until golden and crispy.
4
Whisk sour cream, mayo, garlic, chives, lemon, and salt. Cool artichokes 3 mins to firm up cheese crust, then serve hot with Ranch dip!
Use room-temperature eggs and do not open the oven during the first stage of baking.
The Print Recipe button should print text only, without navigation or oversized images.