The new year always feels like a chance to look ahead, set goals and get things done. For me, it’s also a good excuse to indulge in creamy artichoke dip—just a little more moderately than at the holidays.
When the Christmas decorations come down I often feel a bit melancholy. I love the lights, the tree and all the festive touches, and January always arrives too quickly after the indulgence. Without the jingling music and cozy décor, the house seems quieter and the familiar holiday buzz is gone. Still, a new season is a chance to reset.
To lift my spirits I’ve thrown myself into work and tried new recipes in the kitchen. Last year we slipped into a dinner rut, repeating the same meals too often, so one of our resolutions is to cook something new at least four times a week. It’s been a refreshing change and our taste buds are grateful.
This dip was born from having too many crisps, bread and snacks in the house and nothing suitable to dip them into. After the holiday excess I didn’t want a heavy, cheese-laden dip — delicious though those are — so I made a lighter version that still feels indulgent without weighing you down.
This lighter artichoke dip also arrives at a great time for dip season in the U.S.: awards shows and the Super Bowl are perfect occasions for shareable snacks. This dip is easy to prepare, crowd-pleasing and gentle on the conscience the next day. Serve it with crackers, bread or vegetable sticks — or dive in with a big spoon if that’s your style.
Another favorite for dip season is my White Queso Chicken Nachos — equally crowd-friendly and great for a gathering.
Easy Artichoke Dip
Recipe by Julia
6
servings
5
minutes
1
hour
Ingredients
-
6oz (170g) jar artichoke hearts, drained
-
1/4 cup fresh parsley (about one small handful)
-
1 clove garlic, peeled
-
2 tbsp lemon juice
-
1 1/2 cups (150g) sour cream (creme fraiche can be substituted)
-
Salt and cayenne pepper to taste
Directions
- Place the artichoke hearts, parsley, garlic and lemon juice in a blender or food processor. Pulse until finely chopped, scraping down the sides as needed.
- Add the sour cream and process or blend until the mixture is smooth and well combined.
- Transfer the dip to a medium bowl and season with salt and a pinch of cayenne pepper, adjusting to taste.
- Cover and chill in the refrigerator for at least one hour to let the flavors meld, or refrigerate overnight if preparing ahead.
- Serve with crackers, crisps, bread slices or vegetable sticks.