Dandelion Artichoke Dip 

Everyone at TABLE loves the fresh, bitter appeal of springtime dandelion greens, especially in an artichoke dip. This recipe wilts them with shallots and garlic, and mellows them with mozzarella, mayonnaise, parmesan, and canned artichokes. After a quick bake in the oven, spread the bubbly dip directly onto crisps and crackers. Or, try this Dandelion Artichoke Dip as a spread on your favorite lunchtime sandwich or wrap. Just be sure to sip a lovely white wine and let your mind wander in the process… perhaps all the way to summer, since it’s right around the corner.

What Are Dandelion Greens?

Dandelion greens are the leafy part (not the stem!) of the common dandelion plant you see growing outside. Some see it as a weed but in many cultures it’s actually a valuable food source. These greens show off distinctive, serrated edges and carry a slightly bitter, peppery flavor, which intensifies as the plant matures. The best part of indulging in dandelion greens is that they include vitamins A, C, and K, as well as calcium and iron. You can eat these leaves raw such as in salads or sauté and steam them to add to soups and stews.

Dandelion Artichoke Dip 

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• Author: Anna Franklin

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Description

You’ll want to have this dip available at your next picnic.

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Ingredients

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• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 block cream cheese
• 1 cup grated mozzarella cheese
• 2 cans artichokes
• 2 cups Italian dandelion greens, chopped
• 1 cup mayonnaise
• 1/2 cup finely grated parmesan cheese

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Instructions

1. In a sauté pan, sweat the minced shallot and garlic with 1 tbsp butter, until translucent. Try not to brown. Remove from pan and set aside.
2. In the same pan, add dandelion greens and sauté until just wilted. Set aside.
3. In a large mixing bowl, add all of the ingredients together and mix with a paddle attachment for about 2 minutes, or until all the ingredients are evenly mixed together.
4. Transfer to a baking dish and bake at 350 degrees for about 30 minutes, or until the dip is bubbling around the edges. Serve with crusty bread.

Recipe and Styling Anna Franklin
Photography by Dave Bryce

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