I have a great love for the Artichoke.  I distinctly remember the first time I had the pleasure of eating one.  I was 12 years old and having dinner at a friend’s house. I had never had so much fun eating a vegetable before!  I liked them so much that I started asking for one in my stocking at Christmas because my mom never made them.  I’m weird.  I know. BUT– because I love artichokes I was thrilled when I tasted artichoke dip for the first time years ago.  What a fantastic application of one of my favorite foods!  However, I was disappointed when I tried to make it using a recipe that involved mayo because it would separate and get all oily.  Not what I was looking for.  I wanted creamy, stringy goodness!

Well, I was catering with a friend of mine a couple of years ago and the chef was making artichoke dip. He let me have a sample and it was AMAZING!  I asked him what was in it and was surprised when he told me he used cream cheese instead of mayo- FANTASTIC IDEA, I thought–what isn’t better with a little cream cheese I ask you? And he added a secret ingredient that made it extra delicious and different from all the others I tasted.  And that secret ingredient is basil.  Who knew?  But, I’m telling you- the basil is where it’s at.  I took some of his ideas home and made my own variation of the recipe.  I take this to all my appetizer style gatherings and it is always a hit.  I’ve had some people tell me that it was the first time they liked artichoke dip because they hate mayo.  So, without further ado, I give you the BEST Artichoke Dip with that secret ingredient you’ve been missing.