This recipe takes warm and creamy artichoke dip to a new level by adding halibut. The mild fish pairs well with the creamy, cheesy ingredients and tangy flavor of artichoke hearts. Serve warm with crackers or better yet, slices of baguette. You can serve this halibut and artichoke dip as an appetizer, but when paired with a glass of white wine and a salad it can also make a simple but delicious dinner.
The type of paprika used in this recipe can dramatically affect the taste. Sweet, smoked Spanish paprika adds especially delicious smokey flavor. Hungarian paprika comes in different styles ranging from pungent to sweet. Regular paprika sold in many grocery stores will add color to the dip but very little additional flavor.
- 1/2 to 3/4 pound halibut (cod can be substituted), skin and bones removed
- 1/2 teaspoon kosher salt
- 3/4 teaspoon paprika, divided
- 2 tablespoons olive oil or melted butter
- 1 can or jar (about 14 ounces) artichoke hearts, drained and chopped
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated parmesan cheese, divided
- 1/4 teaspoon black pepper
- Season fish with salt and 1/2 teaspoon paprika then cover with olive oil or butter
- Place the fish in a rimmed baking pan. You can line the pan with foil for easier clean-up. Broil the fish under high heat until just cooked, about 6-8 minutes. The fish should flake apart easily and be opaque in the middle. Remove the fish from the oven and set aside.
- Turn off the broiler and preheat the oven to 375 F.
- In a large bowl mix the remaining paprika (1/4 teaspoon), artichoke hearts, mayo, sour cream, 1/2 cup of the parmesan cheese, and the black pepper.
- Flake the cooked fish into small pieces and mix into the bowl.
- Evenly spread the dip into an 8x8 square baking pan. Top with the remaining (1/2 cup) parmesan cheese.
- Bake uncovered for 20 minutes until warm all the way through and brown and bubbling on top.
Choosing Parmesan Cheese
"Parmesan" refers to any cheese made in the same style as the Italian cheese Parmigiano-Reggiano. While you can use Parmigiano-Reggiano for this recipe, you can also get away with using a less-expensive imitation like parmesan. You can check out this list of cheeses that are similar to Parmigiano-Reggiano, or can even try making this recipe with an entirely different type of cheese, one that is richer and heavier, like Gruyere.