Asiago & Artichoke Chardonnay Bread Dipper
A creamy, tangy dip made with Asiago cheese and marinated artichokes, perfect for bread and dip platters at parties.
Ingredients
Dip Ingredients
- 8 oz Asiago cheese, finely grated Can substitute with Parmesan, Romano, or sharp aged cheddar.
- 1 cup Marinated artichoke hearts, drained and chopped
- 2 tbsp Extra-virgin olive oil Plus more for drizzling on top.
- 1 tbsp Fresh lemon juice
- 1 cup Low-sodium vegetable broth For that 'Chardonnay' smoothness without wine.
- 2 cloves Garlic, finely minced or grated
- 1 tsp Sea salt To taste.
- 1/2 tsp Freshly ground black pepper To taste.
- 1/4 tsp Crushed red pepper flakes Optional, for a little kick.
- 2 tbsp Fresh parsley or basil, finely chopped For garnish.
- 1 loaf Rustic bread for dipping (baguette, sourdough, ciabatta, or gluten-free)
Optional Extras
- 2 tbsp Shaved Parmesan For added flavor.
- 1 tbsp Greek yogurt For creaminess.
- 1 tbsp Honey For sweetness contrast.
Instructions
Preparation
- Chop marinated artichoke hearts into small pieces.
- Grate the Asiago cheese on the fine side of your grater.
- Mince the garlic.
Cooking
- In a small skillet or saucepan, heat olive oil and garlic over low to medium-low heat for 1-2 minutes.
- Whisk in vegetable broth and lemon juice, warming for another 1-2 minutes.
- Slowly sprinkle in grated Asiago, stirring constantly until melted and smooth, about 3-4 minutes.
- Fold in artichokes, salt, pepper, and fresh herbs.
Serving
- Transfer the dipper to a shallow bowl, drizzle with olive oil, and add more herbs or cheese if desired.
- Serve warm with bread for dipping.
Notes
Make ahead up to 2 days in advance and store in an airtight container. Reheat gently before serving. Leftovers keep for 3-4 days in the refrigerator.