Who doesn’t love a good artichoke dip? We’ve all got a favorite artichoke dip recipe, right? For the most part, they are nearly the same with perhaps a few random ingredients here and there to make one just a tad different from the next.
I’m no different…my basic recipe goes something like this:
Sriracha Spiked Artichoke Dip
2 cans artichoke hearts, drained and roughly chopped
1 cup mayonnaise (or 1/2 cup mayo and 1/2 cup Greek Yogurt)
1 cup Parmesean cheese
1 T onion, chopped fine
1 generous squirt of Sriracha sauce
Mix, bake at 350 and serve with pita chips or any cracker you wish.
Yep-you read right-that’s Sriracha sauce. The tangy, spicy and unique flavor has been a staple in my cooking for many years and while I don’t bring it out that often, it always delivers. It’s just the right bite of “wow, what IS that?” and “ohh, spicy!” that you want to hear out of the mouths of your guests once they’ve sampled the dish.
Once known only as a street food condiment, Sriracha has popped up all over mainstream restaurant menus and on the shelves of the condiment sections of local grocery stores. What’s in it that makes it so addictive?
From the huyfong.com website: Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chow mein or on anything else to give it a delicious, spicy taste.
What do you spike with Sriracha sauce?