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 over 5 years ago
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