As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some stellar recipes from our community. Today's versatile dip comes from longtime Food52er drbabs.
In my family, we cut our teeth on artichokes. There was never a party without an artichoke dip, artichoke hearts were in every salad, and steamed artichokes served with melted butter or a mayonnaise-based salad dressing were a staple of my childhood.
This Artichoke Dip is a favorite recipe of mine, invented out of a conglomeration of recipes I got from my mother. It can be served with crackers or thinly sliced and toasted baguettes or used as a spread on a sandwich. (I like it on a grilled Swiss cheese sandwich.)
Go all in with dips
I originally called the dip a “tapenade,” which I now know literally means “made with capers.” I love capers, but my husband hates them so I didn’t include them. I was gently schooled in my incorrect usage by our friend pierino. I think it’s a great example of Food52 as a supportive community. I made an error; he corrected me in a kind way; I changed the name of the recipe, and most importantly, learned something in the process.
- 1 jar good marinated artichoke hearts, drained
- 1/4 cup grated Parmesan cheese
- 1 to 2 cloves garlic, minced or put through garlic press (or more to taste)
- 2 to 3 tablespoons good olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (Note: if you use Meyer lemon, you can just put 1/2 lemon in the food processor with the rest of the ingredients.)
- 1 teaspoon thyme leaves
- 1/2 teaspoon Worcestershire sauce
- 1 to 2 dashes smoked paprika
- 1 to 2 dashes cayenne pepper
- Salt to taste
- 1/4 cup toasted pinenuts
Do you have a recipe that's been passed down in your family? Or one you want to make sure your future generations make? Let us know in the comments and it might be featured as one of our heirloom recipes!