All Recipes

Baked Artichoke Dip with Boursin Cheese

Name: Baked Artichoke Dip with Boursin Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 8 cups roughly chopped artichoke hearts; 2 cups chopped cilantro; 2 cups diced roasted red bell peppers; 1/4 cup minced garlic; 1 qt sour cream; 3 cups mayonnaise; 24 oz Boursin® Professional Frozen Gournay Cheese Cubes Garlic & Fine Herbs; 1/4 cup chopped chipotles in adobo sauce; 1/4 tsp cayenne pepper; 1/2 tsp ground black pepper; 2 tbsp Maldon sea salt; 2 cups grated asiago cheese

Recipe courtesy of David Cox
VP of Food and Beverage & Corporate Executive Chef, Norms Restaurants, LLC

Looking for easy lunch ideas or additions for your menu? Our spin on a savory baked artichoke dip features the flavorful taste of Boursin^® Garlic & Fine Herbs cheese. This easy cheese dip can be served with sourdough croutons or tortilla chips.

Preparation

Equipment:

Mixing Bowl , Small Baking Dish

For Baked Boursin® Artichoke Dip:

Place all ingredients except the asiago cheese in a large mixing bowl.
Using gloved hands, mix well until incorporated. Refrigerate for service.
To order: Place a 10-ounce portion into a small baking dish and level out with a spatula. Sprinkle the top with a layer of asiago cheese and bake at 375 degrees F until hot and golden brown on top (au gratin).
Serve with warm sourdough croutons or tortilla chips.

Ingredients

portions

12
serving size

1 Portion
day part

Lunch, Dinner

For Baked Boursin® Artichoke Dip:

8

cups roughly chopped artichoke hearts
2

cups chopped cilantro
2

cups diced roasted red bell peppers
1/4

cup minced garlic
1

qt sour cream
3

cups mayonnaise
24

oz Boursin® Professional Frozen Gourmet Cheese Cubes, Garlic & Fine Herbs
1/4

cup chopped chipotles in adobo sauce
1/4

tsp cayenne pepper
1/2

tsp ground black pepper
2

tbsp Maldon sea salt
2

cups grated asiago cheese

About Chef David Cox

David Cox, VP of Food & Beverage and Corporate Executive Chef for Norms Restaurants, is continually on the hunt for ideas that can offer competitive advantages without compromising the character and familiarity of the diner-style chain’s menu. “I draw inspiration from all over: past, present and future. From Flavor & The Menu and other magazines, conferences, continued education, the internet, other restaurants and chefs, our team at Norms and our customers,” he says. “What is important is recognizing a good idea, not necessarily having to come up with it yourself.”