Adding fat is a tried-and-true method for making things taste better. Pasta sauce too wan? Stir in some heavy cream. Watermelon too sweet? Crumble a little feta on top.
Nine times out of 10, this works like a charm.
The 10th time, it makes a dish nauseatingly heavy. Such is the case with many recipes for spinach-artichoke dip.
Many artichoke dip recipes call for Parmesan, mozzarella, cream cheese, sour cream and mayonnaise, a quintet that coagulates into a pool of glop slicked with a layer of grease.
It is possible to make spinach-artichoke dip that is rich but not overwhelming – an artichoke dip that tastes like artichokes, enhanced. The key is to figure out which fats you need and which you don’t. Skip the mayonnaise, mozzarella and sour cream, and you can focus on things that add flavor.
An artichoke dip made with cream cheese, Parmesan, olive oil, and lemon juice isn’t healthy, exactly, but it is more elegant and flavorful.
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