Mikal hung up her apron as a professional pastry chef in New York and let loose on all-things savory.
Her easy, healthy-ish take on classic artichoke dip keeps a few days in the fridge, but no one will let it last that long.
1 14 oz can artichoke hearts, drained
1/2 cup grated parmesan
3/4 cup mayonnaise (organic avocado oil mayo is a good one)
1/4 cup plain whole milk yogurt
1 garlic clove, mashed with a pinch of salt
2+ teaspoons fresh Meyer lemon juice (standard fresh lemon juice is okay)
1 scallion, rough chop
1 or more tsp If & When Preserved Meyer Lemon Paste
Dash of tabasco
In a food processor puree the artichoke hearts, Parmesan, mayo, yogurt, garlic, If & When, lemon juice, scallion, Tabasco and a bit of salt & pepper, until mixture is smooth.