Lori’s “Up My Game” Artichoke Dip

Ingredients

• 1 T. olive oil
• 1-2 cloves garlic, minced
• 1 small green pepper, seeded and diced
• 1 tomato, cored, seeded and diced
• 1 14oz. can artichoke quarters in water, roughly chopped, rinsed and drained (blot excess moisture from tomatoes and artichokes with paper towel, if needed)
• 1 bunch scallions, white and pale green parts only, thinly sliced
• 1 C. shredded Gruyere cheese
• 1 C. ricotta
• salt and pepper
• 1 T. lemon juice
• 2 t. fresh thyme
• (optional) cayenne, paprika or Aleppo pepper, to taste
• (over-the-top optional) 1-2 strips crumbled bacon
• your choice of chips and vegetables, to serve

Directions

1. Heat oil in large skillet over medium heat. Add garlic and peppers, sauté 2 minutes. Increase heat to medium-high, add tomatoes and artichokes, and sauté 5 minutes more. Reduce heat if vegetables begin to brown; you want them cooked through with most of the liquid cooked away, but you don’t want them caramelized. Remove from heat. If you will be serving this immediately then go to next step now. If you are making this ahead of time, let cool 10 minutes before you add remaining ingredients.

2. Add scallions, Gruyere and ricotta to vegetable mixture, stir, then add salt and pepper to taste, lemon juice and thyme. You may want less lemon juice, or more thyme. Add optional ingredients and spoon into microwaveable serving dish.

3. At this point, you may serve the dip. If there is still some left in 15 minutes, gently reheat in microwave. If you are making this ahead of time, cover and refrigerate for up to 24 hours before serving. When ready to serve, microwave on high 3-5 minutes, taking care that the cheese does not become molten lava that will blister the roof of your mouth.

Makes about 4 cups of dip. You may want to make a double batch, and have one dish in reserve.