Hummus Artichoke Dip Recipe

Name: Hummus Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces hummus any flavor works; 14 ounces artichoke hearts in water, drained; 1/2 cup Mexican cheese shredded, plus more for topping; bread; veggies; 1 onion diced; 4 cloves garlic minced; 2 tablespoons olive oil; 5 tablespoons curry paste this drastically varies between personal tastes and brands so start with 1-2 tablespoons and increase as desired; 2 quarts chicken stock; 1 kabocha squash large, cut in half, deseeded and cubed; 28 ounces coconut milk; salt; pepper; greek yogurt; naan bread; sausage

Servings: persons

20 ounces hummus any flavor works
14 ounces artichoke hearts in water, drained
1/2 cup Mexican cheese shredded, plus more for topping
bread
veggies
1 onion diced
4 cloves garlic minced
2 tablespoons olive oil
5 tablespoons curry paste this drastically varies between personal tastes and brands so start with 1-2 tablespoons and increase as desired
2 quarts chicken stock
1 kabocha squash large, cut in half, deseeded and cubed
28 ounces coconut milk
salt
pepper
greek yogurt
naan bread
sausage

1
Saute onion and garlic in olive oil until onions are translucent in an 8.0-Quart Stockpot from the KitchenAid(R) Tri-Ply Copper 10-Piece Set. Add 1-2 tablespoons curry paste and cook for 1-2 minutes.
2
Add chicken stock and kabocha squash (skins on is fine). Bring to a boil.
3
Simmer for 30-45 minutes until squash is completely tender and starting to breakdown.
4
Taste, season with salt and pepper and adjust spice if needed (more curry paste can be added here, just blend it a bit in a cup with a bit of stock before adding to pot).
5
Puree in batches in blender or food processor, or use an immersion blender.
6
Serve with Greek yogurt, naan and sausage if desired.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 20 ounces hummus any flavor works, 14 ounces artichoke hearts in water, drained, 1/2 cup Mexican cheese shredded, plus more for topping, bread, and more.

Yes, Hummus Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hummus Artichoke Dip

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