This… Oh. My. Goodness.
This is my first attempt at making artichoke dip.
We LOVE artichokes but I mostly cook them like this—well, those are fresh artichokes ($3-$4 each, anyone?). However, this time the ones I had were the packaged frozen ones so I thought about a dip as the way to go. I always wanted to make artichoke dip. I just love ordering them at restaurants. The dips are so rich and luscious.
And so, I did.
The other night, I made it for dinner. I was floored by its awesomeness and so I had snatched it from the dinner table, from right under my husband’s nose, to take a quick photo, and it looked like this:
… yeah, not so pretty, but I had to be quick!
But the next day I had more time, and there were leftovers—lucky you!—lucky me!—and it looked a lot better in the sun light:
Yum yum, give me some, as my father used to say.
So what’s in it?
1 package of frozen artichoke hearts, thawed 3 minutes in the microwave, then coarsely chopped
1/3 cup sour cream
about 2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
some goat cheese, crumbled
some grated cheddar cheese
2 handfuls of arugula, optional
salt and pepper
a drizzle of extra virgin olive oil
1 tablespoon butter, small diced
Gently mix everything, besides the butter, in a big bowl. Place it all in a greased baking dish, scatter some butter on top
Bake at 375 degrees F for 20-30 minutes until hot and bubbly.