French Onion Artichoke and Asiago Dip 5 Steps
In a small skillet, melt the butter with the olive oil. Add in the diced onion and cook on low for about 20-25 minutes stirring occasionally until softened and caramelized. Allow to cool to room temperature.
Roughly chop the drained artichoke hearts, until they are about the size of large chickpeas.
In a mixing bowl combine the cream cheese, mayonnaise, sour cream, grated asiago cheese, lemon juice, chopped artichokes as well as the cooled caramelized onions, stir until even and adjust seasoning with kosher salt and black pepper.
If serving warm: spread the dip into an oven safe ramekin and broil for 5-7 minutes until the top is golden brown.
Top with chopped chives, crispy fried onions and serve with chips, bread crisps, crackers, flatbreads, pretzels or vegetables.