🔕 🔔
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 about 7 years ago

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

2 answers 1021 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 7 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 about 7 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.)