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