The Wimpy Vegetarian

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Artichoke Dip with Manchego Cheese

59 Comments

Easy artichoke dip of artichoke hearts and manchego cheese for any casual party. Bonus: make it in 10 minutes!

easy vegetarian spread for Super Bowl football artichoke and manchego cheese spread The Wimpy Vegetarian

Tapas are appetizers, finger food, or small plates that are shared, all perfect for watching football or just gathering with friends.

I could have gone all complicated with something tasty but requiring 10,000 steps, but in the interest of simplifying my life, I chose this very simple but killer-delicious spread. I like it so much I think I’m going to add a little ricotta cheese and try it in a lasagna. Or spread on the bottom of roasted red pepper galette. But for now, because of that whole simplifying thing I’m trying, I think I’ll just slice up a baguette, slap some Humboldt Fog cheese on a board, and dish up this amazing spread that took all of 10 minutes to make.

Print Recipe
5 from 1 vote

Artichoke Heart and Manchego Cheese Spread

Pimentón de la Vera is a distinctive spice made from chiles harvested in the La Vera region of Spain and dried over smoldering fires of local oak.
Cook Time10 mins
Total Time10 mins
Servings: 2 1/3 cups
Author: Susan Pridmore

Ingredients

  • 2 cups marinated artichoke hearts in a jar drained
  • 6 regular sized pitted green olives
  • 1/2 cup grated manchego cheese
  • 1/4 cup minced parsley
  • 1 tablespoon pine nuts
  • 1/8 – 1/4 teaspoon Pimentón de la Vera
  • 1/4 cup extra-virgin olive oil
  • 1 baguette thinly sliced
  • 1 - 2 glasses of your favorite wine
  • 1 crowd of friends

Instructions

  • Combine all of the ingredients in the bowl of a food processor, except the oil. (Also excepting the baguette, wine, and friends.) Process until blended. Drizzle in the oil while processing to a fairly smooth consistency.
  • Spread on thinly sliced wafers of baguette, and enjoy with a little wine and a group of friends.

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Comments

  1. The Ninja Baker says

    Your ingredient list is brilliant, Susan…It’s a delicious recipe for living! Thank you for the tidbit about the chiles from the La Vera region of Spain…They sound pricey but divine =)

    Reply

  10. Renee says

    I absolutely love those last two ingredients! And the rest of them too. I am seriously making these the next time I have friends over and entertaining.

    Reply

  12. Amanda @ MarocMama says

    Tapas are totally a simple comfort food – nothing complicated. This sounds totally delicious, love it!

    Reply

  19. Rita says

    Yumm! You used artichokes hearts that were not marinated, right? And of course pitted olives.

    I’ve developed several tapas recipes and make them fairly often, esp as appetizers when I have guests for dinner.

    Reply

    • The Wimpy Vegetarian says

      Really, really good points, Rita. I’m going to go back into the recipe to be more specific. To clarify, I used marinated artichokes, and yes, pitted, definitely pitted, olives. I think my next dinner party is going to be all tapas.

      Reply

  20. Stacy says

    If this lovely spread of rich flavors is simple, give me simple every time! I could eat this with a big spoon, Susan! Or I could scoop it up with a carrot stick and pretend to be healthy. Either way, yum!

    Reply

  28. Mary @ Fit and Fed says

    I know I just stopped by here….. but when I saw that title of artichoke hearts and manchego spread I had to stop by again. Talk about two of my favorite ingredients! Looks great for a party or potluck! And I see the nod to Humboldt Fog, as you know we both love that one.

    Reply

  29. Soni says

    Ooh lovely flavors going on Susan! Love artichoke hearts with the manchego and pine nuts sounds like a great addition too! Cannot wait to try this recipe!

    Reply

  32. mjskit says

    Love the last ingredient. 🙂 What a great artichoke spread! Most are full of mayo or sour cream. I love the manchego in this, especially since it is my favorite of all cheeses! Keeping this one Susan!

    Reply

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