🔕 🔔
Loading…

My Basket ()

All questions

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?

Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)

asked over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 866 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0fecd8f8 6ef1 4649 9f57 83bf4668f3d0  3572
Erin McDowell

Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)

added over 6 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.