Easy Artichoke Asiago Dip

Why pay gourmet store prices for this Artichoke Asiago Dip when you can make it with 4 ingredients in just a few minutes?

Just give it 20-30 minutes for the flavours to meld. Having said that, this is another 'make-ahead' opportunity. You can make it hours, even a day or two before serving.

Jump to Recipe Print Recipe

What Makes This Recipe Special?

• What better return on your effort - 4 ingredients and just a couple of minutes for a dip that is better than store-bought at a fraction of the price?
• It stores and keeps well, so it is very versatile if you are making it for a party with lots of other things to make.

Jump to:

• What Makes This Recipe Special?
• Ingredients
• How To Make It
• Wine Pairing
• Related Recipes
• Artichoke Asiago Dip

Ingredients

• I use jarred marinated artichoke hearts, and I rinse the oil off them. This gives you a bit of seasoning.
• I use fresh Asiago most of the time, but Parmesan works as well. The pre-grated parmesan will have a different texture, so fresh is preferred.
• Full-fat or reduced-fat mayonnaise both work.

How To Make It

• Basically, you are chopping and mixing. You can use a food processor or a knife. Just don't over-process, you want the artichoke to be finely chopped but still with some texture.
• It only needs about 20 minutes for the flavours to meld after you mix it.

I love this creamy, garlicky dip on salty rice crackers, but you could spread it on a baguette or other types of crackers.

Store any leftovers sealed well in the fridge for a few days.

Wine Pairing

The savoury notes here work well with a savoury wine such as Sauvignon Blanc, Pinot Grigio or a Soave.

The flavours here are robust, so a Merlot, Cabernet Sauvignon, Bordeaux blend, Primitivo or a Carmenere would all go nicely here.

Related Recipes