Summertime and the Living is Easy (Recipe: Artichoke Dip)

Artichoke Dip is an ideal hors d'oeuvre because I usually have all the ingredients in the pantry — canned artichoke hearts, spinach, parmesan, olive oil and lemon juice.  Well, I don't always have spinach in the fridge, but in the garden I have tat-soi, arugula and scallions — all of which would make a fine substitute.

And if you are feeling frisky, as I was the other night, you can drizzle truffle oil on top.

You can serve the dip with either carrot sticks or crackers.  Or both.

Artichoke Dip

1 can artichoke hearts, drained
1/2 cup spinach leaves (or arugula, tat soi, or scallions — any leafy green will do)
2 tbs. freshly grated Parmesan (Reggiano if possible)
3 tbs. extra virgin olive oil
salt, pepper and lemon juice to taste
Truffle oil (optional)

In a food processor, put artichoke hearts, spinach and parmesan.  Pulse until well combined.  With motor running drizzle in olive oil.  Season to taste with salt, pepper and a few drops of lemon juice.

Before serving, drizzle truffle oil on top.