David Cox
VP of Food and Beverage & Corporate Executive Chef
Norms Restaurants, LLC

Baked Boursin® Artichoke Dip

Recipe courtesy of David Cox
Sponsor: Bel Brands USA
Servings: 12 shareable portions

Ingredients

• 8 c roughly chopped artichoke hearts
• 2 c chopped cilantro
• 2 c diced roasted red bell peppers
• ¼ c minced garlic
• 1 qt sour cream
• 3 c mayonnaise
• 24 oz Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs
• ¼ c chopped chipotles in adobo sauce
• ¼ tsp cayenne pepper
• ½ tsp ground black pepper
• 2 Tbsp Maldon sea salt
• 2 c grated asiago cheese

DIRECTIONS

1. Place all ingredients except the asiago cheese in a large mixing bowl.
2. Using gloved hands, mix well until incorporated. Refrigerate for service.
3. To order: Place a 10-ounce portion into a small baking dish and level out with a spatula. Sprinkle the top with a layer of asiago cheese and bake at 375 degrees F until hot and golden brown on top (au gratin).
4. Serve with warm sourdough croutons or tortilla chips.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams