Artichoke and Mushroom Creamy Dip
This is my version of artichoke dip that is a hit at every party. It starts with my artichoke ragu recipe that has so many uses and variations. In this recipe I just add cream cheese and sour cream to make a delicious dip that can be served warm or at room temperature, but warm is the best. And, of course, you can add cooked spinach to make this the best spinach artichoke dip you’ve ever tasted!
2 Tablespoons olive oil
1/2 cup sliced mushrooms
1 cup artichoke hearts, canned or frozen, diced
1/2 teaspoon chopped garlic
1/2 cups diced tomatoes, seeds removed
3 Tablespoons fresh parsley chopped
1 teaspoons truffle oil
1 1/2 teaspoon salt
3/4 teaspoon black pepper
8 ounces cream cheese
1 cup sour cream, at room temperature
Method: Heat olive oil in warm sauté pan, then add the mushrooms and cook until just starting to soften. Add the artichokes, garlic, tomatoes, and sauté over medium heat for about 8 minutes. Finish with truffle oil, and salt and pepper. Meanwhile, soften the cream cheese in the microwave for 30 seconds, and stir with sour cream until combined. Add 1 1/2 cups of the artichoke ragu and stir. Season with salt and pepper to taste. To serve warm, put dip into an oven proof dish and heat in 350 degree oven for 15 minutes.
Garnish with parsley and serve with corn chips.