Addictive Artichoke Dip
Have you ever gone to a party and had trouble leaving the snack table because you just couldn’t get enough of something that was being served? This Addictive Artichoke Dip was that “something” for my friend Kim. I brought it to her house for a backyard gathering she was having. She sent me a text a few days later saying that it was “haunting” her. So I figured that it was time for me to write the recipe down and share it! Especially since it is naturally gluten free without any substitutions needed. Talk about a win!
So Quick & Easy
This is the “no recipe” kind of recipe. Just 3 ingredients and they are just put in a bowl and mixed up! That’s it! If you want to make the bowl of dip look more colorful, sprinkle some kalamata olives, chopped parsley or sun dried tomatoes on top. Serve with chips, crackers or fresh cut veggies like peppers or cucumber.
Choices
The brands and varieties of the ingredients can be varied up a bit. For example, if you can’t find the Boar’s Head Spring Truffle Pecorino (I find it at Publix), try any good quality pecorino or parmesan. Buy it in a block and grate it yourself for the best flavor. Any brand of marinated artichokes will work, just make sure that they are marinated in some olive oil and seasonings for maximum flavor. Of course, I will always use a full-fat mayonnaise because it is more flavorful, but do as you must! Clearly this is a “no recipe” recipe.
More Dips
Fresh Fiesta Dip, Fully Loaded Guacamole, Mediterranean Layer Dip and Fresh Avocado Salsa
Addictive Artichoke Dip
Ingredients
- 1 ½ cups marinated artichoke quarters (drained and roughly chopped)
- 1 cup Spring Truffle Pecorino by Boar's Head (Sub parmesan or plain pecorino if needed)
- 3 Tbsp mayonnaise
- chips, crackers or veggies for scooping & serving
Instructions
- Drain and roughly chop the marinated artichokes and place in a medium bowl.
- Check to remove the waxy coating on the cheese if needed, then finely grate it. Add to the bowl with the artichokes. Add the mayonnaise, stir to combine and refrigerate until ready to serve.
- When ready to serve, scoop into a serving bowl. Garnish with kalamata olives, parsley and or sun dried tomatoes if you’d like. Serve with tortilla chips, crackers or veggies for scooping.
