Weather-Based Eating – Artichoke Dip

We eat based on the weather. While some ingredients are at their peak only in certain seasons – think summer tomatoes – the atmospheric conditions also influence what we crave. In the summer, who wants a rich, heavy stew? Instead, we dine on much lighter fare. And in winter, we desire braised meats and hearty root vegetables to fill a void and fight off the cold. This weekend provided a case study in weather-based eating, as the wind chills dipped to 10 below.

Friends were coming to dine on Saturday night, and I wanted appetizers to start before we all sat down to butternut squash soup, homemade pasta in a rich pesto-Parmesan cream sauce, and a refreshing citrus-centered spinach salad. I decided an antipasto platter would be the way to go, as it is virtually all prepared ahead of time, there is a wide selection from which our guests can choose, thereby satisfying every taste, and it was minimal effort on my part, except for some set up. But because it was so chilly outside, I didn’t want the normal variety of cold and room temperature items. I wanted something warm. I thought of frying breaded mozzarella balls, with warm tomato sauce to dip, and everyone would have been ecstatically happy. But that would have been too much work in the moment; I needed something prepared ahead of time that only required heating in the oven. Warm, creamy artichoke dip perfectly fit the bill.

We first got this recipe from my college friends Will and Lise, who must have made it for us decades ago when we went to visit. My wife Marci was particularly taken by it and adopted the recipe, making it her own. She used marinated artichokes rather than plain canned ones to give it a little more zing, additional garlic joined the mix to amp up the flavor, and sautéed mushrooms and onions added a savory note and more body. Marci has been making it for years, especially when you need a warm appetizer to feed a crowd.

Emerging steaming from the oven, this artichoke dip is perfect for a party. Bubbling at the edges, with browned breadcrumbs and Parmesan cheese on top, it’s hard to wait to dive in. Yet we know from experience that wait you must, lest you sear the roof of your mouth. Once it cools to a manageable level, your guests will dive in to the comforting dip again and again, warming them on a cold winter’s evening.

Artichoke Dip

45 minutes, serves 4 to 6 as an appetizer

1 Tbsp. olive oil

8 oz. mushroom, cut in small chunks

½ large onion, minced

5 cloves garlic, finely minced or crushed

2 – 6 oz. jars marinated artichoke hearts, drained, liquid from a third of a jar reserved, each piece chopped into two or three pieces

½ cup plus 2 Tbsp. grated Parmesan cheese, divided

juice of half a lemon (about 1 Tbsp.)

¼ cup cream cheese, softened at room temperature

¼ cup mayonnaise

2 Tbsp. breadcrumbs

1. Preheat oven to 350 ^oF and remove cream cheese from the refrigerator to come to room temperature and soften.
2. Heat olive oil on medium in a 10-inch skillet. Add mushrooms and onion, and sauté until liquid has evaporated, about 7 minutes. Add crushed garlic and a third of the liquid marinade from one of the jars of artichokes. Cook for an additional minute or two. Remove from heat and allow to cool.
3. Add chopped artichokes, ½ cup grated Parmesan, lemon juice, cream cheese, mayonnaise, and onion-mushroom mixture to a bowl and stir to combine.
4. Pour mixture into a seven to eight inch round casserole dish or other oven-safe cooking vessel. Cover top with remaining 2 tablespoons Parmesan cheese and breadcrumbs. Place in oven on a sheet pan (to catch any drips) and bake for 20 to 25 minutes until bubbly and the top has browned. If the dish will stand it, brown under the broiler, watching carefully. (Pyrex and many other oven-safe dishes can withstand the heat of the oven, but not the direct heat of a broiler.)
5. Remove from oven, allow to cool slightly, and serve hot with crackers or bread.

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