Personal chef and caterer Bonnie McPike (featured in our June 2017 issue) shared a favorite holiday recipe from her family’s table. “This is a recipe of my mom’s that we have every year that I love,” said McPike. Her mom’s version is an artichoke dip served in a bread bowl, but McPike has tweaked it for easier individual servings as a spread on crostini, or as a dip for crudité. The creamy, cheesy spread goes well with bubbles — McPike recommends Treveri Cellars Brut Blanc de Blancs ($15), a bone dry sparkling Chardonnay with good acidity to cleanse a Gruyere-coated palate.
Artichoke and Leek Dip
1 tablespoon olive oil
2 tablespoons unsalted butter
2 ounces pancetta, chopped
1 leek, halved, cleaned, thinly sliced (white and light green parts only)
1 15-ounce can of artichoke hearts in water, drained and coarsely chopped
A pinch of cayenne pepper
8 ounces of cream cheese, cut into cubes
4 ounces crème fraîche
1 cup shredded Gruyere cheese, separated
¼ cup scallions, sliced on the bias
- Heat olive oil and butter in a medium saucepan over medium-high heat. Add the chopped pancetta, and cook until the fat has rendered and crisps slightly (about 5 minutes).
- Add sliced leek, and cook until leeks have softened but not browned (about 6 to 8 minutes). Add the chopped artichoke hearts and cayenne pepper. Season with salt and pepper. Cook an additional 2 to 3 minutes.
- Reduce heat to low. Add cream cheese, crème fraîche, and ¾ cup of shredded Gruyere. Gently mix until the cheese has melted and everything is combined. Adjust seasoning to taste.
- To finish, transfer the dip to an oven-safe dish, and top with remaining ¼ cup of cheese. Broil in the oven until the top is golden and the dip is bubbling hot (about 5 minutes).
- Garnish with chopped scallions. Serve atop crostini or with crudité.