Chef Bob's Arugula and Artichoke Dip

Bentwood Inn

4250 Raven Haven Road , Jackson, WY 83001 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • Parmesan cheese
  • Tarragon
  • minced roasted or fresh garlic


  1. Bake in an ungreased ovenproof serving dish for 15 minutes or until golden brown and bubbling.
  2. Serve warm or at room temperature with crostini, pita or tortilla chips.
  3. This recipe can be doubled using same proportions. Also, this basic recipe can be varied, so have fun changing it up. Organic baby kale or baby spinach can be substituted or combined with the arugula. You can leave out the artichoke hearts and increase the greens. In the rare event of leftovers, refrigerate and use as a spread on your favorite sandwich instead of mayonnaise.
  4. Preheat oven to 400 degrees.
  5. Mix all ingredients until well blended.
About this recipe:

Chef Bob's Arugula and Artichoke Dip