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Oxidation in Aritchoke Dip?

I am making a dip that is almost entirely artichoke based (not an artichoke-spinach dip). It has mascarpone and Parmesan cheeses, lemon juice, and olive oil - not too much else. Can I make it a day ahead or is it going to oxidize and turn brown?

Erin is a baking aficionado, writer, stylist, and Test Kitchen Manager at Food52. She is currently writing a cookbook.

asked almost 6 years ago
2 answers 804 views
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Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 6 years ago

With all that other stuff (esp. the lemon juice) mixed in, you should be fine. As an extra precaution, you can cover it so that the entire surface of the dip is in direct contact with plastic wrap. Sounds delicious, by the way!

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Erin McDowell

Erin is a baking aficionado, writer, stylist, and Test Kitchen Manager at Food52. She is currently writing a cookbook.

added almost 6 years ago

Thanks Merrill! I'll post the recipe if it turns out well!

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