Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping. Slideshow:Perfect Party Dips
The unbaked dip can be refrigerated overnight; the fried shallot can be kept at room temperature. Bring the dip to room temperature before baking.
Sparkling wine almost always works well with appetizers, but it’s especially great with this creamy artichoke dip because the bubbles cut through the richness. Pour a Champagne, like the NV Perrier-Jouët Grand Brut or the NV Piper-Heidsieck Brut.