Warm Herbed Artichoke-Olive Dip

  • 2 8-ounce packages cream cheese, room temperature
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp. lemon zest, finely grated or chopped
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. whole grain mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
  • 2 cans plain green ripe olives, drained, coarsely chopped (Lindsay brand sells these)
  • 1 cup grated mozzarella cheese (about 2 1/2 ounces)
  • ¼ cup capers, drained
  • 3 green onions, finely chopped
  • ½ cup flat leaf parsley, finely chopped
  • 2 tbsp. fresh lemon thyme, finely chopped (optional)
  • 24-36 pieces of sliced fresh French bread or sturdy crackers to serve with dip

Blend dip ingredients:

Using electric mixer, beat first 8 ingredients in large bowl to blend. Next, use a large rubber spatula to gently fold in artichokes, olives, mozzarella cheese, capers, green onions, parsley and lemon thyme. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 to 4 days ahead. Cover and refrigerate.)

Bake dip:

Preheat oven to 400°F. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with crackers. Makes enough for 12 people to have 2 to 3 crackers with dip each.

Note: This recipe will take longer to become fully heated if it is cold from the refrigerator. Also, it can be difficult to scoop with anything but the sturdiest of crackers. A serving spoon in the dip at time of service is a good idea.

Pair with Schug Sonoma Coast Chardonnay.