I grew up in the south where artichoke and mayonnaise dip was all the rage. When I would make it for friends in California they’d go nuts, but I was always hesitant to divulge the ingredients.
A few years ago a friend of mine begged me to bring it to her family Thanksgiving dinner. As luck would have it, Bon Appetit had just published this modernized version of the classic. It was a huge hit!
I’ve been serving it and bringing it as my signature dish to potlucks ever since. It’s super easy and delicious. I even manage to love it after almost chopping my finger off making it a few months ago. * Note to self: do not use an immersion blender for the artichokes, even if you are in a hurry to get your daughter from ballet class- you will end up in the Urgent Care and dip-less at the potluck!
- 1 8-ounce package frozen artichoke hearts, thawed
- 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
- 1 cup finely grated Parmesan cheese
- 3/4 cup green-olive tapenade
- 1 5.2-ounce garlic-and-herb cheese (such as Boursin)
- Assorted sliced crusty breads
Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads.