Super Bowl Recipes: Good Dog's Artichoke & Parmesan Dip

By Teresa Masterson
|  Friday, Jan 30, 2009  |  Updated 12:25 AM EDT
View Comments (
Super Bowl Recipes: Good Dog's Artichoke & Parmesan Dip

Getty Images

Good Dog Artichoke and Parmesan Dip

Recipe by Executive Chef Jessica O’Donnell

Makes about two quarts. Serves 12-15 people.
Heat on medium heat a large shallow pan with sides.
Sauté until slightly cooked but NOT brown:
2 Tablespoons vegetable oil
5 shallots- minced (or 1 small onion)
5 garlic cloves- minced
While this is cooking:  Drain three 14-ounce cans of artichoke hearts. Reserve the juice and rough chop the artichokes.

When the shallots and garlic are translucent add:
The chopped artichoke hearts and the reserved juice
2 cups heavy cream
The zest of ½ lemon
1.5 teaspoons pepper
.5 teaspoons kosher salt
4 dashes tobacco
Bring this to a boil. Reduce heat to medium and simmer until the juices are reduced by ½ (about 10 min.).

Turn off the heat and stir in:
1 cup grated Parmesan cheese
Adjust the seasoning to taste.
Serve with Pita bread wedges or any other bread of your choice.

Good Dog Bar & Restaurant
224 South 15th Street
Philadelphia, PA 19102
215.985.9600 p
215.985.1918 f

Get the latest headlines sent to your inbox!
View Comments (
Leave Comments
What's New
10 Questions With
We sit down with some of the most... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out