Baked Artichoke Asiago Dip & Aligoté
DAY 18: 20 Days of Game Day Dips
One of my top 10 dips of 2024, but HOT! If you loved my cold Artichoke Asiago dip as much as I did, this one will blow your mind and have you cheesin' for the endzone! What does that even mean? Who knows — but you should really try this dip.
Wine Pairing
Pair this one with an Aligoté from Burgundy, France. A dry, mineral-driven, light-to-medium bodied white wine style that has crisp acidity, bright flavours of lemon zest, apple, peach, and fresh herbs.
Why does it work?
Aligoté has vibrant acidity that balances out the saltiness from the Asiago, cuts through the dip's creamy richness, and cleanses the palate between bites. It also has bright fruit flavours that contrast and balance the savoury herbaceousness of the dip, as well as matching flavours of fresh herbs and lemon to tie it all together!
My Recommendation
I paired this with the stunning Fichet Bourgogne Aligoté - a lovely example of Aligoté that’s amazing value! Wine from Burgundy can be on the pricier side, but this one is totally reasonable, especially for the quality! It’s crisp and vibrant with a unique creaminess that makes it truly memorable. This one is available in my local Highlander Wines Online Storefront (if you happen to be in Calgary), along with a whole bunch of other gems from this game day series!
Alternative Pairings
For similar wine styles, go for a Chablis, Sauvignon Blanc, Picpoul de Pinet, or Verdicchio!
For different wine styles that would also pair well, go for a crisp sparkling wine (like a Prosecco, Sekt, or Cava), Provence Rosé, or a Cabernet Franc if you prefer red.
If wine isn’t your thing, pair it with
a Kölsch, Citrusy/Herbal IPA/Pale Ale, or Saison if you’re into beer,
a Gin & Tonic, French 75, Aperol Spritz, or Basil Mojito if you prefer cocktails,
or a lemon-cucumber sparkling water or iced green tea with lemon if you would prefer an alcohol-free option!
Recipe: Baked Artichoke Asiago Dip
Servings: 6-8
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Dip
1 ½ cups sour cream
¼ cup mayonnaise
Juice of ½ lemon (approximately 1 ½ tbsp)
2 cups shredded Asiago cheese (reserve ½ cup for topping)
1 cup shredded Mozzarella cheese (reserve ½ cup for topping)
1 jar (approx. 12 oz) marinated artichoke hearts, finely chopped
1–2 tbsp marinating liquid from artichokes
¼ cup fresh basil, chopped (plus more for garnish)
½ tsp garlic powder
½ tsp black pepper
Toppings
Reserved shredded Asiago and Mozzarella
Black pepper
fresh basil leaves
Drizzle of olive oil
Directions
Preheat your oven to 400°F (200°C).
In a medium mixing bowl, combine sour cream, mayonnaise, lemon juice, Asiago (1 ½ cups), Mozzarella (½ cup), chopped artichoke hearts, marinating liquid, basil, garlic powder, and black pepper. Stir until evenly combined.
Transfer the mixture to your baking dish of choice (an 8x8-inch dish or similar works well). Sprinkle the reserved Asiago and Mozzarella cheese evenly on top of the dip
Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbly.
Remove the dip from the oven and top with black pepper, fresh basil leaves, Asiago chunks, and a light drizzle of olive oil for added flavour and presentation.
Serve immediately with Miss Vickie’s Lime and Black Pepper chips or your favourite dippers like pita chips, baguette slices, or raw vegetables.
Notes & Stuff
Substitutions
Cheese: Substitute Asiago with Grana Padano, Parmesan, or Pecorino Romano for a slightly different flavour profile.
Artichokes: Use fresh or frozen artichoke hearts if marinated ones are unavailable, and replace the marinating liquid with olive oil or a splash of white wine.
Basil: If fresh basil isn’t available, you can use other herbs (like cilantro, oregano, or chives) or replace with 1 tsp dried basil or italian seasoning.
Add spice: Add a pinch of red pepper flakes or top with chili oil for a spicy kick.
Storage Notes
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions in 30-second intervals.