Recipe: Artichoke Dip

Description: It’s cool and refreshing.

Game ingredients: Artichoke, Milk

This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for 210g. 

Difficulty: Easy, 30 minutes. Serves 4. 

Artichoke hearts smell kinda like water chestnuts. 

-A 398mL (14oz) can of artichoke hearts
-½ cup sour cream
-½ cup mayonnaise
-½ cup grated parmesan cheese
-½ onion, finely chopped  
-1 cup chopped spinach (optional)
-¼ cup chopped green onions (optional)
-2 teaspoons lemon juice
-1 teaspoon garlic powder
-2 teaspoons basil
-Salt and pepper, to taste

Preheat the oven to 375°F. In a medium bowl, mix together the sour cream, mayo, parmesan cheese, spinach, and green onions. 

Drain the water from the can of artichoke hearts and place them in the bowl. Crush them with a spoon to break them up, and stir thoroughly in the mixture. Add the onion, lemon juice, garlic powder, basil, salt, and pepper and combine.

Transfer the dip into a medium baking dish. A 9 inch glass pan works best. Top the mixture with a sprinkling of parmesan cheese, and then bake it in the oven for 20-25 minutes or til the top is a light golden brown and is bubbling. 

Use with crackers, vegetables, naan, or toasted bread. It can be served hot or cold. 

There’s a lot of possible variations. To make it really creamy, add a 226g (8oz) block of cream cheese. For extra cheesiness, add some shredded mozzarella. 


Look what I’ve got! Thirteen beautiful Jerusalem artichoke tubers my mummy got from a friend that grows them. I had to think a bit carefully about where to put them, because once they’re in theyre *in*. I even had to get the boyfriend to move the mailbox so I could dig up the perfect place, but they’ve gone in beside the driveway, right on the road so everyone can enjoy their pretty, tall, sunny flowers and next year the bf and I can enjoy all their starchy, farty goodness!