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.