Artichoke Dip 2020
Growing up in Missouri in the 1970s I went to a lot of potlucks. A lot. Most were filled with things like Swedish Meatballs, Three-Bean Salad, Macaroni Casserole, Watergate Salad, Jello Everything, and of course, buckets of Kentucky Fried Chicken. My mother would get so annoyed at those who brought KFC. She would mutter under her breath, “Why the hell did I go to all the trouble to make something from scratch if others are just buying fast-food?” And people wonder where I get my attitude…
All of this to say somewhere embedded in my taste memory is a fondness for another 1970s favorite: Artichoke Dip. A dollop on a Triscuit was my favorite snacking comfort food. While I still think Triscuits are the greatest cracker ever invented (no judgement, please), I have outgrown the mayo-heavy, bland artichoke dip of my youth. Below is a recipe I started making nearly ten years ago. It’s a tiny bit more sophisticated but still pretty comfort food-y. The other day I also realized that if you pick up a can of artichoke hearts (in water, not oil) on your next COVID-19 grocery run, chances are you might have all the ingredients on hand for that night when your neighbors wanna come over for some Driveway Drinking. This also makes a wonderful spread for a sandwich or wrap filled with avocado, cucumbers and a slice of sharp cheddar…
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Ingredients
- 1/2 cup almonds lightly toasted and then roughly chopped
- 2 cloves garlic minced
- 14 ounce can of artichokes hearts in water drained
- 2 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup parsley roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon Spanish smoked paprika
Ingredients
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Instructions
- In the bowl of a food processor, coarsely chop the almonds.
- Add the garlic and pull a few more times until well blended.
- Add the drained artichoke hearts and chop a bit more.
- Add all of the other ingredients and pulse until you get the consistency of your liking. Adjust salt and lemon to your liking.
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