Artichoke Asiago Dip

This might be the most crushable chip dip I’ve ever made. For Episode 42 of Wine and Dip, we have Artichoke Asiago dip paired with Verdejo. I made this dip for dinner when the hubs was out of town (#dipdinner), and I’m not exaggerating when I say I crushed the whole thing. This creamy, cheesy, tangy, peppery dip is a flavour explosion in your mouth, and pairs SO well with a Spanish Verdejo.

This stunning fresh white wine style is bursting with fruit flavour with hints of herbs, spice, and minerality, making it a perfect match for this dip!

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Artichoke Asiago Dip

Author: Stephanie Cameron

Ingredients

• 2 cups Asiago cheese, finely shredded
• 1 jar (170ml/6oz) marinated artichoke hearts, finely chopped
• 1 1/2 cups sour cream
• 1/4 cup mayonnaise
• 1/2 lemon, juiced
• 1/4 cup fresh basil, finely chopped
• 1-2 tbsp marinating liquid from artichokes
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• Topping: Shredded Asiago, black pepper, fresh basil, Asiago chunks
• Serve with: Miss Vickies Lime and Black Pepper Chips

Instructions

1. Mix all ingredients together in a medium bowl then transfer to your serving dish.
2. Add toppings and serve with chips and a chilled glass of Verdejo!

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