Artichoke and Asiago Sauce/Dip

 

This is an amazing sauce that can be made in large batches and used in several different recipes, including my Chicken and Broccoli pasta. Quick to make in a pinch or to have on hand, either way this is a recipe you’ll be making often.

If you omit the water from the pasta it is a rich and creamy dip for veggies or pizzetti, which are small fried pieces of pizza dough. Delicious!!!!

 

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Artichoke and Asiago Sauce
This sauce highlights both artichoke and garlic while the bite from asiago cheese compliments many dishes. It can be used in many different recipes so make a good batch of it and try it out in your favourite meals.
Course Sauce/dip
Cuisine Italian
Prep Time 10 minutes
Servings
Cups
Ingredients
Course Sauce/dip
Cuisine Italian
Prep Time 10 minutes
Servings
Cups
Ingredients
Instructions
  1. Lightly pat artichokes from excess oil and chop into small pieces. Grate asiago cheese.
  2. In a large bowl combine sour cream, garlic, artichoke hearts, asiago cheese and mix well. Add salt and freshly cracked black pepper and stir. Cover and refrigerate until needed. Let rest for min 30 minutes before using. If making a dip omit the parsley and olive oil
  3. SAUCE - use 1 cup of dip with 1/2 cup reserved pasta water, finishing with olive oil and parsley
    When using dip as a sauce
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