Now that I've moved into my summer home, I entertain more. And with the beautiful weather, I want to maximize my outdoor-sunshine time and minimize my indoor cooking prep.
Artichoke Dip is an ideal hors d'oeuvre because I usually have all the ingredients in the pantry -- canned artichoke hearts, spinach, parmesan, olive oil and lemon juice. Well, I don't always have spinach in the fridge, but in the garden I have tat-soi, arugula and scallions -- all of which would make a fine substitute.
And if you are feeling frisky, as I was the other night, you can drizzle truffle oil on top.
You can serve the dip with either carrot sticks or crackers. Or both.
Artichoke Dip1 can artichoke hearts, drained
1/2 cup spinach leaves (or arugula, tat soi, or scallions -- any leafy green will do)
2 tbs. freshly grated Parmesan (Reggiano if possible)
3 tbs. extra virgin olive oil
salt, pepper and lemon juice to taste
Truffle oil (optional)
In a food processor, put artichoke hearts, spinach and parmesan. Pulse until well combined. With motor running drizzle in olive oil. Season to taste with salt, pepper and a few drops of lemon juice.
Before serving, drizzle truffle oil on top.