Truffle Artichoke Dip
February 26, 2018 by Nicole Collins
Have I got a treat for you today!
Remember when I promised you truffle dip the other day? Well ladies and gents…the time has come!
So, I told you that while I was in Florida, we bought this AMAZING truffle artichoke dip at the farmer’s market. We bought some rosemary focaccia to go with it, too.
Then, when we went on our brunch tour, we had that same truffle artichoke dip at one of the restaurants. It was a farm to table restaurant, so it was the exact same dip we had just eaten at the market.
This dip fed us for a few meals. It was just soooooooo good! We ate it with our focaccia. We ate it on a spoon. I even spread it on pierogis. So good.
But, the problem is that this is a homemade dip that came from the Winter Garden Farmer’s Market. That means that it would probably be another year before I’ll get to eat it again. And, that’s just not gonna work for me.
So, I set out to make my own version. And, this one is pretty darn close to what we ate. It’ll certainly do in lieu of a plane ride to Florida! And it’ll certainly hold me over til I’m a future Floridian and can buy it whenever I want!
That’s right. You heard it here first. Future Floridian…right here!
Let’s talk about today’s Truffle Artichoke Dip.
First things first…I’m going to embrace my inner Ina Garten today. The star of this dip is black truffle oil, so you need to make sure you have a really good oil. Trust me on this one. It’s possible I tried to cheat and use a black truffle oil in my pantry that was 1 day away from expiring. Definitely didn’t have that beautiful truffle taste like it was supposed to.
Lesson learned…good, fresh, black truffle oil!
Even though truffle oil is pricey, a little goes a long way. So, we only need a tablespoon to flavor our whole bowl of dip! Truffle oil is not sold in any of my chain grocery stores. I have to travel to a higher end grocery store for mine. Which, don’t get me wrong, I am more than happy to do! But, that’s usually how I end up with a lot of really cool ingredients that I don’t actually need or know what to do with. For convenience sake, you can also get the same quality stuff from Amazon here.
The truffle oil gets whipped with some cream cheese, some chopped artichokes, a little heavy cream, some fresh chives, and some roasted garlic with the olive oil it was pan roasted in. Beat it with a hand mixer, and it’s done!
A quick note on the artichokes…make sure you get artichoke hearts in water and not marinated artichoke hearts. We don’t want the tangy marinade flavors in our dip. We want our artichokes au natural if you know what I’m saying!
For dipping, I HIGHLY recommend getting yourself some rosemary focaccia. It could not be more perfect with this dip! But, pretzels, crackers, naan…any of your standard dippers are amazing with this too.
So, please make sure you treat yourselves real nice today, and make some of this Truffle Artichoke Dip like yesterday. Licking the bowl clean is totally acceptable.
Enjoy, and let’s eat!
Truffle Artichoke Dip
Serves: about 1 ½ cups dip Print
8 oz cream cheese, softened
1 tbsp black truffle oil
3 tbsp heavy cream
½ cup artichoke hearts (in water), drained and chopped
1 garlic clove, minced
1 tbsp olive oil
2 tbsp fresh chives, minced
1/8 tsp salt
1/8 tsp pepper
rosemary foccacia, pretzels, crackers, etc., for serving.
Heat olive oil in a small saucepan over medium heat. Add garlic, and saute for 2-3 mins until garlic just starts to toast and turn light golden brown. Set aside to cool.
In a mixing bowl, add all remaining ingredients (except for dipping snacks). Add in cooled garlic plus the olive oil from the saucepan. Using a hand mixer, beat ingredients until fully combined. Serve!
*Make sure you get artichokes in water, and not marinated artichokes. The flavor is totally different, and we want the truffle flavor to shine.
*In the spirit of my hero Ina Garten, you want to use a really good truffle oil here. It's the star of the show, so we don't want to skimp on this ingredient. Thankfully, a little goes a long way with truffle oil, so you'll get plenty of bang for your buck.
*Store any leftover dip in the fridge. This dip is best served at room temperature, so let it sit out for about a half hour to soften back up before serving again.
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