Artichoke Dip with Lemon Olive Oil
What Makes This Dip Special?
If you've ever made the classic artichoke dip, you probably know the formula by heart: artichokes, mayonnaise, Parmesan, garlic, and into the oven it goes. It's delicious for a reason. But I like giving old favorites a fresh look, especially when a few simple ingredients can make such a big difference.
How to Make and Serve this Recipe
Instead of relying on mayonnaise, I use a cream cheese base and let good ingredients do the heavy lifting. Fresh parsley adds herbal brightness, Parmesan brings that savory richness, and garlic gives it just enough bite. Then comes my favorite part - a judicious drizzle of extra virgin Lemon Olive Oil. It adds a fresh citrus aroma that makes the whole dip taste lighter and more vibrant without overpowering the other ingredients.
I almost always squeeze in a little fresh lemon juice, too. How much depends on my mood that day. Start with a little, give it a taste, and add more if you'd like. That's one of the joys of cooking—you get to decide when it's just right.
If you want to serve this hot, spoon the mixture into a baking dish and bake at 350°F for about 15 minutes, until it's hot, bubbly, and more scoopable. Set it out with toasted crostini, your favorite crackers, crisp vegetables, or spread it on sandwiches for an easy lunch.
Before it goes to the table, don't skip the finishing drizzle of lemon olive oil. It's a small step, but it wakes up every bite and gives the dip a beautiful glossy finish.
Want to take the lemon oil on another trip? If you have a bottle of our Fig Balsamic Vinegar, set it out alongside the lemon olive oil as a bread dipping duo before serving the dip. The sweet, luscious fig and bright lemon are way more than the sum of the parts. It's one of our favorite summer combinations.
Get Creative; Trust Your Tastebuds
Like most good recipes, this one welcomes a little improvisation. A pinch of red pepper flakes adds a bit of heat. A teaspoon or two of Southern Hills Blend brings another layer of Mediterranean flavor. Chopped sun-dried tomatoes can wander into that territory as well. If parsley isn't your herb of choice, try fresh dill, oregano, or cilantro instead.
This is the kind of recipe I come back to again and again; it's simple and easy to make your own every single time.
Enjoy.
Dave!
The baking dish set I mentioned above is outstanding. I bought it during a period of brownie madness. (Yes, it can be a thing here.) They are heavy-duty, and I was surprised at how easily they clean up. Even after making butter chicken and Chicken Marbella. Burnt sauces clean off quite easily after a few minutes of soaking.