Creamy Artichoke Chèvre Dip
Prepare this tangy crowd-pleaser several hours before serving to allow its flavors to meld.
Try Ommegang Witte (Cooperstown, N.Y.), a classic Belgian-style white beer spiced with orange peel and coriander; it won’t overpower the delicate flavors of artichoke and chèvre, yet it has the palate-cleansing power to cut through both the mayo and Parmigiano-Reggiano.
Try Ommegang Witte (Cooperstown, N.Y.), a classic Belgian-style white beer spiced with orange peel and coriander; it won’t overpower the delicate flavors of artichoke and chèvre, yet it has the palate-cleansing power to cut through both the mayo and Parmigiano-Reggiano.
Ingredients
- 1 10- ounce package frozen artichoke hearts not canned
- 2 green onions trimmed and sliced
- 1 garlic clove sliced
- ¼ cup firmly packed fresh Italian parsley leaves
- ¼ teaspoon kosher salt
- ½ cup light mayonnaise
- ¼ cup soft chèvre goat cheese
- ¼ cup finely grated Parmigiano-Reggiano
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the artichoke hearts according to the package directions. Drain and let cool for 10 minutes.
- Place the artichoke hearts, green onion, garlic, parsley, and salt in a food processor fitted with a metal blade. Pulse to chop.
- Add the remaining ingredients and process until well combined and as chunky or smooth as desired. Serve with assorted vegetables and crackers.
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Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
