I am making the classic hot artichoke dip recipe for a large group on Sunday…Chopped artichokes, Parmesan cheese and mayo. Some versions of the recipe add jalapenos, but I’ve never had it that way and I’m not a fan of jalapenos. At a bridal fair the other day, I had a taste of a version of the dip that was way better than the wonderfulness of the classic recipe…but of course the caterers wouldn’t discuss their recipe. And it didn’t taste like jalapenos were the addition.
The sour cream never separates in my baked artichoke dip…I never even considered that but I hate mayonnaise and sour cream; artichoke dip is one of the few things I will actually use either in, so I don’t have a lot of experience cooking with sour cream. ;). I usually use equal parts sour cream and mayo. Or if using cream cheese…one block of cream cheese (8 oz.) to one cup of mayonnaise (or one block of cream cheese, 1/2 cup mayo, 1/2 cup sour cream).
I use fresh Parmesan and Romano, a bit of lemon juice, a bit of crushed garlic and just the slightest innuendo of Tabasco or Crystal to wake it up a little. I also use half cream cheese and half sour cream/mayo.