

Great for any occasion, with a hint of jalapeño and plenty of cheese, is this simple artichoke dip. The recipe first came to my attention when my mom found it in a cooking magazine years ago, and it’s been a family go-to ever since. It’s super easy to make, and sure to be the favorite at your next barbecue.
If you want to add protein to this veggie dip, try crab meat. I use about 3/4 cup canned crab that has been strained, but fresh crab will work too. Serve it with crackers, or a sliced baguette that’s been toasted with olive oil.
Finally, pair it with a white wine or a citrus spritzer, and enjoy! // – Tara Schipke
Ingredients
How to make it