Artichoke Dip  Back to Recipes

The saltiness of Parmigiano-Reggiano cheese makes our Artichoke Dip recipe a perfect pairing with Ecco Domani Pinot Grigio. Try it with your favorite crackers or pita chips for a Valentine’s Date Night pre-dinner starter!

  • 1 large jalapeno
  • A 9-ounce bag of frozen artichokes—thawed, drained
  • ¾ cup mayonnaise
  • ¾ cup freshly grated Parmigiano-Reggiano cheese
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • 1 teaspoon Tabasco
  • 2 ½ ounces sharp white cheddar cheese, shredded
  • Crackers or pita chips for dipping


Preheat the oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4 –inch dice.

In a large bowl, mix the artichokes with the jalapeno, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.

Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers. 

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