This quick dip is easy and has only a few ingredients. All you need is a food processor and a cheese grater and you’re ready to go.
Start with some artichoke hearts. These usually come in a jar or a can, preserved in brine or oil. Grab yourself 12 ounces of these.
Plop them in the food processor with 1 package (250g) plain cream cheese that has been brought to room temperature.
If your artichokes were in brine, add in a dollop of olive oil. If they were packed in oil you probably won’t find this necessary. Sprinkle in some dry mustard and a few spoonfuls of sour cream. Pulse that sucker silly.
Grate up some asiago cheese and stir that in afterwards.
Top with some fresh basil if you’ve got it and serve (or wrap up and store in the fridge for a few days). We had ours alongside some baba ghanouj and the five minute flat bread I showed you on Monday. Tasty!