Artichoke caponata dip

The artichoke caponata dip recipe has its roots in Mediterranean culinary tradition, especially in Italy. Caponata, originally a vegetable stew typical of Sicily, is characterized by its sweet and sour flavor, based on ingredients such as eggplant, tomato, and vinegar. Over time, this recipe has evolved and been adapted in different regions of Latin America, where local ingredients are used and its preparations vary. In several countries, such as Mexico and Argentina, this type of dip is highly appreciated at social gatherings and is simply known as "artichoke dip," although in some areas it is also called "artichoke spread" or "artichoke cream." It is a delicious and versatile option that combines a creamy texture with the distinctive flavor of artichokes, ideal for accompanying snacks or appetizers.

How to prepare Artichoke Caponata Dip

To begin, combine the parmesan cheese and mayonnaise in a bowl, making sure they are well integrated to achieve a creamy mixture.

Add the finely chopped garlic and mix again to distribute the garlic flavor evenly throughout the preparation.

Incorporate the drained and coarsely chopped artichoke hearts, gently mixing them with the cheese and mayonnaise mixture, taking care that the pieces remain somewhat whole to provide texture.

This dip can be enjoyed cold for a fresh flavor, or heated in the oven at 350°F for 10 to 20 minutes, until the cheese melts and the surface acquires a lightly golden hue.

Finally, serve the dip accompanied by potato chips or use it as a spread on French bread for a delicious and practical option that will delight all your guests.