Artichoke Asiago Dipping Oil & Sancerre

An easy oily twist on a crowd favourite dip with a stunningly perfect pairing.

This is one for the books. Everything you could want for a spring/summer appy! As easy as they come, packed with flavour, light, fresh, and incredibly wine friendly. Everyone will be asking for this recipe, so you’re welcome in advance.

The Wine Pairing

I recommend pairing this one with Sancerre. This is my 3rd rendition of Artichoke Asiago Dip, and I’ve paired each of them with different wines. My original (incredible) Artichoke Asiago Dip with Verdejo, my hot Baked Artichoke Asiago Dip with Aligoté, and finally this beauty with Sancerre (aka Sauvignon Blanc from the Loire Valley in France). While different, all three of these wine styles have a few key things in common. They’re all light, crisp, zesty, and herbal white wines. Sancerre in particular is known for its intense acidity and its citrusy and herbal (specifically asparagus-y) flavours, plus a gorgeous mineral-driven finish.

So, why does this wine style work so well?

• Matching weight: We want the wine and dip to work together, so the fact that they’re both light means neither will overpower the other. Imagine pairing this with a bold red wine: The wine would completely overpower the dip, so all that beautiful flavour would be hidden with every sip!

• Matching complexity: While both are considered light, they’re also both PACKED with flavour, meaning they have matching flavour complexity. A Pinot Grigio is also zesty, light, and crisp, but they often lack the complexity that would be needed to stand up to the flavours in this dipping oil.

• Matching flavours: I’ve said it time and time again: Matching flavour is key. Zesty + zesty, herbal + herbal, delicious + delicious. Need I say more?

• Contrasting textures: The crisp acidity washes away all that oiliness between bites (without washing away the flavour), to keep you coming back for more. Pairing perfection.

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RECIPE: Artichoke Asiago Dipping Oil

Serves: 6-8 as an appetizer
Prep time: 10 minutes
Cook time: 2-4 minutes

FYI: This recipe is totally customizable! The amounts listed below are estimated, since I like to take the ‘eyeball and adjust’ approach with dipping oils. You can also swap out ingredients as desired! Have fun with it, and enjoy!

Ingredients

• 1/2 cup extra virgin olive oil

• 1 6oz jar marinated artichokes, finely chopped (liquid and artichokes)

• 1-2 large garlic cloves, finely chopped

• 1/4 cup fresh basil, finely chopped

• 1 cup Asiago cheese, finely shredded

• 2 tsp lemon zest

• 1/2 lemon, juiced (approx 1 tbsp)

• 1/4 cup toasted pine nuts

• Sea salt and fresh ground pepper to taste

Directions

Toast pine nuts

• Heat a small frying pan over medium-high heat. Add pine nuts to the pan and toast for approximately 2-4 minutes, shaking the pan or stirring regularly for even toasting and to prevent burning. Once they turn golden brown, salt if desired then remove heat. To completely stop toasting, remove them from the hot pan as well.

Assemble dipping oil

• Pour olive oil in a flat-bottomed serving bowl. Add all ingredients to the oil and mix. Adjust ingredients as desired.

• Serve with soft, fresh bread and a chilled glass of Sancerre!

Notes

• This can be served immeditely, but letting it sit unrefrigerated for at least 1 hour can help ensure all the flavours meld together. If making more than 3 hours in advance, it can be refrigerated, but note that the olive oil will harden so you will need to give it some time to return to room temperature before serving.

• As noted above, the amounts and ingredients are customizable. Have fun with this one and adjust based on your own taste preferences!

• I made this for my family last weekend, and my brother-in-law said “it looks beautiful, but it’s too sour”. He thought it could use some sweetness (like a good ol’ honey drizzle). Everyone else loved it as is, and I agree with the latter. In my opinion, it’s supposed to be zesty and herbal (just like my original BOMB Asiago Artichoke dip), so adding honey would make it something totally different. That being said, it would probably be DELISH. So, If you agree with my BOL, try adding honey! If you think some spice would make it even better, maybe try adding hot honey, or just chili flakes! The oil is your oyster.

• I served this with Turkish bread I picked up from Cobs bakery. It’s sooooo soft, and when I walked into the bakery to pick up a loaf of sourbread, I saw this one had JUST com out of the oven. So obvs had to buy it. But of course, sourdough or a nice fresh loaf of French bread would also be incredible!

Cheers and let me know what you think!

xx Steph