Baked Artichoke & Anchovy Dip with Crusty Bread

Serve in the Le Creuset Cookware straight from oven to table for effortless, relaxed entertaining. The beautiful presentation and excellent heat retention keep the dip warm for longer, making it perfect for sharing with guests.

• 250 g cream cheese
• 250 g sour cream
• 100 g grated mature cheddar
• 100 g mozzarella
• 1 tin artichokes, chopped
• 2 anchovy fillets, finely chopped
• 2 garlic cloves
• 1 baguette
• Parsley

In a large mixing bowl, combine the cream cheese, sour cream, cheddar and mozzarella. Add the chopped artichokes, finely chopped anchovies and garlic, then mix thoroughly until all the ingredients are evenly distributed and the mixture is smooth and well combined. The anchovies will melt into the mixture as it bakes, adding a rich savoury depth without overpowering the dip.

Transfer the mixture to a Le Creuset Round Skillet, spreading it evenly with the back of a spoon. Sprinkle over an extra layer of cheddar and mozzarella, then bake in a preheated oven at 190°C for 20 to 25 minutes, or until the cheese is melted, golden and bubbling around the edges.

While the dip is baking, arrange the sliced baguette in a Le Creuset Round Casserole and bake until lightly golden and crisp. The warm, crunchy bread is ideal for scooping up the creamy, cheesy dip.

Once the dip is ready, remove it from the oven and allow it to cool slightly. Finish with freshly chopped parsley for a burst of colour and freshness, then serve alongside the crisp baguette slices.