Artichoke Dip

by - Story: 19654

I came home from work a bit peckish last night and so I was rummaging through the fridge for a wee snack. Lo and behold, there was a ramekin full of a dip that Chef Martin was testing for a summer menu! I grabbed some tortilla chips and a glass of wine and sat down to relax.

Well, I must admit I am spoiled as I get to sample a chef’s fare as a regular habit. I do appreciate the flavourful combinations and the variety of foods that we eat, but every once in a while there is something that really does the trick. Last night was like that, which is why I said to my favourite chef, “You rock my world!” The fresh herbs and lemon zest in combination with the creamy artichoke base he used created an explosion in my mouth that was like summer fireworks. It made all the troubles of the day disappear, and it made me want more!

They say that the experience has a lot to do with how much you enjoy food. You know, the glass of wine you sipped on a piazza in Tuscany doesn’t taste quite as spectacular when you try that same bottle at home? Well, perhaps the first full day of summer lent a bit of flair to the dish, or maybe the zing of the lemon perked me up after a hard day’s work whatever it was, the end result was one I will try my best to repeat. And in the spirit of a good gourmand, I would like to share this stroke of genius with you!

Here’s to summer, and hoping you have someone who can rock your world.


Zest and juice of ½ lemon
1 clove garlic
2 cans whole artichoke hearts in water
250 mL cream cheese
1/3 cup plain yogurt
1/3 cup sour cream
Fresh parsley and oregano (about 1/3 of a store-bought bunch, or a handful from your garden)
Salt & pepper to taste

  • Put ½ can of the artichokes in a food processor with the garlic clove, lemon juice and zest.
  • Puree it until smooth. Then add the cream cheese, sour cream and yogurt.
  • Chop the herbs (you should have about 2 tbsp of each) and add to the mix.
  • Add the 1 1/2 cups of artichokes hearts, and rough chop to leave some pieces visible.
  • Season with salt and pepper. Serve with tortilla chips or pita chips.

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    About the Author

    Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

    Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

    Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

    Kristin says:

    "Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


    E-mail Kristin at:  [email protected]

    Check out her website here:  www.wowservicementor.com


    The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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