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Cheesy Asiago & Artichoke Dip Recipe

​​​​​​​​​​​​​​​​​Perfect for that weekend potluck or spur-of-the-moment cookout, this refreshing dip will become an instant crowd-pleaser. Paired with McCain® Sea Salt Crinkle Cut Wedge​, it’s really a no-brainer. You’ll just have to make sure there’s enough to go around. 

Preparation

Preparation Time:
Cooking Time:
Servings: 4-6
Sea Salt Crinkle Cut Wedges buy now

Ingredients

  • 1 bag (650g) McCain® Sea Salt Crinkle Cut Wedge
  • 2 cups grated Asiago cheese 
  • 1/2 cup mayonnaise 
  • 1/2 cup sour cream or 1/2 cup plain yogurt 
  • 1/2 tsp salt 
  • 2 garlic cloves 
  • 6 -8 ounces marinated artichoke hearts
  • 1/2 tsp lemon juice 

Directions

  1. Prepare McCain® Sea ​Salt Crinkle Cut Wedge​ according to package directions.
  2. Mash up the artichoke hearts in a bowl along with the minced garlic.
  3. Add the Asiago cheese, mayonnaise, sour cream (or yogurt), salt, garlic cloves and lemon juice.
  4. ​Mix it all together and ​refrigerate until using. 
  5. Just add friends!™
     
You can also serve this recipe hot! 

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