Artichoke and Prosciutto Dip

Inspired by a dip I tasted in an Italian restaurant, this artichoke lover’s dip is salty, cream, and tart. It is virtually impossible to leave even a drop of it in the bowl.
Prosciutto is an Italian ham, cured by dry-salting for one month followed by air-drying in a cool curing sheds for half a year or longer. It is usually cut into tissue-thin slices that highlight its intense flavor and deep pink color. Prosciutto di Parma, imported from Italy, is widely regarded as the best, though it’s not necessary to make this dip taste great; a domestic brand will work fine. Prosciutto can be kept refrigerated well wrapped, for several weeks.

Makes 2 to 2 ½ cups.

4 thin slices prosciutto, chopped
1 37.5-oz. can artichoke hearts (8 to 10), drained and rinsed
¼ cup chopped fresh Italian parsley leaves or 2 tablespoons chopped fresh basil leaves, plus more for garnish
2 garlic cloves, sliced
Finely grated zest and juice of ½ lemon
1 8-oz. container sour cream or 1 cup Yogurt Cheese
¼ cup mayonnaise

1. Place the prosciutto, artichoke hearts, parsley, and garlic in a food processor fitted with a steel blade and pulse until chopped. Add the remaining ingredients and pulse until combined.

2. Transfer to a serving bowl and serve immediately, garnished with chopped parsley, or cover and refrigerate for up to 3 days.

Serve with French bread toasts or pita or bagel chips.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)