Italian Artichoke Dip

This is NOT a hot creamy dip that you’ll get as an appetizer at a chain restaurant. This is an dip that you’ll find in Mama’s house in Italy. It is served at room temperature, and is simple, elegant, and tastes like summer in the Mediterranean. Once you try it, you’ll long for outdoor picnics and long summer nights.

This Italian Artichoke Dip has very few ingredients, so make sure the cheese is a premium cheese. I like to use aged Reggiano Parmigiano from Italy. The flavor is a world apart from the pre-grated cheese available in the deli section of your grocery store, and please don’t even think of using the artificial-tasting mass brand in the green bottle.

When you buy the Parmesan cheese in a block, just chop it into 1- or 2-inch chunks and pulse it in your food processor. If you buy a chunk of cheese, just pulse this FIRST in your food processor before you add the other ingredients. That will ensure that the cheese is very finely shredded, which makes your end product even creamier. It should be the consistency of hummus–thick yet spreadable.

If you don’t have a food processor, it may be time to invest in one. But you can also make the Italian Artichoke Dip in the blender. Just finely grate the cheese by hand and then put all ingredients in the blender, including 1 tsp. of the reserved oil from the artichoke hearts. Pulse it until it is smooth, adding small amounts of reserved oil as necessary to get it to the desired level of creaminess.

I eat this Italian Artichoke Dip with everything–with bread, with crackers, with vegetables, and even as a mayonnaise substitute on turkey sandwiches. My absolute favorite way to serve this dip, though, is with warm rustic Italian bread. Simply slice the bread into half-inch-thick slices, and drizzle with olive oil and a balsamic vinegar glaze. Toast until the desired crunchiness, and immediately top with the Italian Artichoke Dip. The hot bread heats the room-temperature artichoke dip and makes it the perfect warm temperature.

​In fact, one of my video guests, Teresa Getman, referred to this dip as “warm yummy goodness” in my food and wine pairing video that featured this. Just click here to watch her reaction. It was also her favorite of three appetizers in a “Chardonnay and Appetizer” pairing contest.

1 10-oz. jar of marinated artichoke hearts
1/2 cup Parmesan cheese (preferably aged)
1/2 lemon, squeezed
1/2 garlic clove
1/2 tsp. salt
1/2 tsp. pepper

Grate the cheese by pulsing it in the food processor until it is very fine. Drain artichokes and reserve juice. Place artichokes, the juice from 1/2 of a lemon, garlic, salt and pepper in the food processor and blend until pureed. Slowly add the reserved oil, 1 tsp. at a time until your dip is the desired consistency. It should be smooth and easy to spread but not oily.

Serve with vegetables, crackers or a warm rustic bread drizzled with olive oil and a Balsamic Vinegar glaze. Refrigerate any unused portion. It will keep for 5-7 days if it is kept in an airtight container in the refrigerator.

WINE PAIRING: Chardonnay or Crisp White Italian Wine