March 23, 2011

Artichoke Basil Dip

1 lb labne (Kefir cheese)
14 oz canned artichoke hearts in brine, drained and chopped
3/4 (loose) cup of fresh basil leaves
1 shallot
3 tablespoons lemon juice
2 tablespoons nonpareil capers
1 1/2 tablespoons Worcestershire sauce
zest of one lemon
sea salt
freshly ground black pepper

Place the basil, shallot, zest, Worcestershire sauce and spices in a food processor or blender. Pulse until smooth. Scrape into a medium sized bowl. Stir in remaining ingredients. Refrigerate 1 hour before serving.

My thoughts:
Today is National Chip & Dip Day! I don't always celebrate these sorts of "holidays" but I happened to have some labne and some sturdy blue potato Terra Chips and thought I'd go for it. Of course thanks to Mad Men I can't even say the words "chip and dip" without Pete Campbell's words ringing in my ears "You have your fingers in your ears? It's a Chip 'n' Dip. You have your friends over. You put chips on the sides and dip in the middle." If only I had a kitschy dish like the one he returned.

Anyway! I love using labne in dips. It is so thick and creamy, you'd swear it was cream cheese but it is yogurt so you can feel some what virtuous. A lighter, brighter twist on the old artichoke dip standbys.