For years, I was on a mission to make a good artichoke dip. And this was back in my early 20s, in graduate school, when I was just starting to cook. Every time I went to someone’s house, I would bring a new version (I have always had zero problem using friends, family, and co-workers as guinea pigs for new dishes). And they weren’t good – too bland, too overpowering, too lemony, too garlicky, and so on. Then I remember THE night I heard my friend say “Oh, Erica finally got it right!” Turns out the trick, suggested by a friend, was green chili and I’ve been adding it ever since!
- 1 (14 oz) can artichoke hearts, chopped (reserve liquid)
- 1 c mayonnaise (I use Hellman's Canola mayo)
- 1 c freshly shredded Parmesan
- 2 T (heaping) chopped green chilies
- 2 T minced onion
- 1 small clove, minced
- 1/2 T fresh lemon juice
- 1/2 t kosher salt
- good pinch fresh cracked pepper
- 1/2 c chopped fresh tomato
- additional extra olive oil to drizzle (~1 T)
- Crostini (see below)
- garnish: crushed red pepper flakes and dried Italian seasoning
- Preheat oven to 400F.
- Combine first 9 ingredients (through pepper). Taste for seasoning. Add artichoke juice to the consistency you want (~1/4 c or so) and put in baking dish. Bake at 400F for 30 min or until bubbly and lightly browned around the edges. Top with tomato and drizzle with olive oil. Serve with Crostini.
- Slice 1/2-in slices of baguette. Brush or spray both sides with extra virgin olive oil and broil lightly until toasted (flip once). Can also serve this dip with chips such as fritos or tostitos.