Baked Artichoke and Cheese Dip

• 2 x 390g tins of artichoke hearts in water, drained and finely chopped
• 2 cloves of garlic, peeled and crushed
• 30g olive oil
• 100g sour cream
• 300g cream cheese
• 150g cheddar cheese
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Serves 12
  

Method

1. Put the artichokes and garlic in a small pan with the olive oil and cook over a medium heat for 5 mins. Add the remaining ingredients and stir well to combine. Pour into a small Cast-Iron Casserole Dish.
2. Bake, uncovered, in the AGA roasting oven for 15 mins. Serve straight from the oven with toasted bread or crunchy carrots. 

This can be prepared up to 12 hours in advance, covered and chilled then baked as needed.  Keep chilled in the fridge to enjoy cold for up to 3 days. Not suitable for freezing. Also delicious served cold as a vegetarian ‘pate’.