This recipe was written for us by the team at Curio Spice Co, the master blenders behind our Boonville Boil spice blend.Artichoke dip has been an American favorite since the 1950s — it’s delicious, easy to make, and great for a party or movie night. Our version gets extra flavor and color from Boonville Boil with its touch of smoky chile, herbs, and lemon. Serve the dip hot with crackers or with warm bread for scooping it up.
Notes: You can substitute thawed frozen artichoke hearts but add an extra teaspoon of lemon juice to brighten their flavor. For a rustic presentation, bake the dip right in the skillet instead of transferring it to a casserole dish.
Ingredients
2 cans (14 oz each) artichoke hearts
2 Tbsp olive oil
1 cup diced onion
¼ tsp salt
1-2 cloves of garlic, minced
1 Tbsp Boonville Boil, plus more for garnish
1 lemon
1 tsp Dijon mustard
4 oz fresh goat cheese or chèvre
¾ cup finely grated pecorino romano cheese
⅓ cup mayonnaise
Directions
Preheat oven to 450° F. Grease a shallow casserole dish that will hold at least 4 cups and set aside.
Drain artichoke hearts well, then roughly chop them. Set aside.
In a medium skillet over medium-high heat, add olive oil and onions. Sprinkle the salt over the onions and cook until they soften and begin to brown around the edges. Add garlic and cook until fragrant, about 30 seconds.
Add Boonville Boil to the skillet. Stir into onions and cook for about 1 minute. Add artichoke and cook for about 2 minutes, stirring often. Remove the skillet from the heat.
Zest the lemon into the artichokes and add 1 tsp lemon juice and dijon mustard. Crumble goat cheese onto onions and add majority of pecorino cheese (reserve 2 Tbsp). Stir in mayonnaise until well combined.
Spread artichoke mixture into casserole dish, topping with the reserved pecorino cheese. Bake for 7-10 minutes or until the dip is bubbling and the top is lightly browned.
Garnish with a pinch of Boonville Boil and serve with crackers or toasty bread.
