Artichoke, Asiago And Roasted Hazelnut DipPulverized roasted hazelnuts are the secret ingredient that puts a new spin on a trendy dipping favourite. Serve this dip with baskets of pita crisps and chips.
1/2 cup hazelnuts
1 1/3 cups marinated artichoke hearts in oil, roughly chopped, drained, marinade reserved
1/2 cup grated Asiago cheese
8 oz cream cheese, room temperature, cubed
1 1/2 tsp freshly ground black pepper
Preheat the oven to 350°f. Place hazelnuts on a baking sheet and roast until skins are dark brown, about 15 minutes. (The hazelnuts should be well roasted so their skins peel off easily.) Using a kitchen towel, rub nuts while still warm to remove as much skin as possible.
Using a food processor, pulverize nuts. Add artichoke hearts (without their marinade), Asiago cheese, cream cheese and pepper. Process, adding as much of the reserved artichoke marinade as necessary, until dip is smooth and creamy.
Makes 2 1/2 cups
From the book The Cocktail Chef. C2006, by Dinah Koo and Janice Poon, photographs by Paul Rozario. John Szabo, is Canada’s first Master Sommelier, earning the title from the internationally recognized Court of Master Sommeliers in 2004. Published by Douglas & McIntyre, Ltd. Reprinted with permission of the publisher. You can buy this book in major bookstores and online from Amazon, Chapters, Barnes & Noble, and others.
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