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Hot artichoke dip
Hot artichoke dip

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Hot artichoke dip

Preparation 15 minutes
Cooking time 10 to 15 minutes
Servings 8


Dip :

  • 2 x 398-ml cans artichoke hearts, coarsely chopped
  • 2 x 226-g (8-oz) packages cream cheese, softened
  • 125 ml (1/2  cup) grated Parmesan
  • Juice and zest of 2 lemons
  • Salt and freshly ground pepper, to taste 

Garnish :

  • 60 ml (1/4  cup) red pepper, cut brunoise-style
  • 60 ml (1/4  cup) olives (green or black), sliced
  • 45 ml (3 tbsp) fine herbs (mix of basil, tarragon, chives, parsley, your choice), coarsely chopped
  • 60 ml (1/4  cup) olive oil
  • Freshly ground pepper 


  1. Preheat the oven to 200°C (400°F).
  2. In a small bowl, combine all the garnish ingredients. Set aside.
  3. In a large bowl, set an electric hand mixer to high and beat the cream cheese for about 2 minutes until silky. Add the artichokes, lemon juice and zest, and half the Parmesan. Mix well and season with salt and pepper.
  4. Transfer the dip to an ovenproof dish, sprinkle with the remaining Parmesan, and place in the oven for 10 minutes to heat through. Then place under the broiler for 2 to 5 minutes until the cheese is golden brown.
  5. Remove from the oven and top with the olive mixture. Serve with crudités, corn chips or crackers.
Availability in stores