Variations on Bon Appétit’s Creamy Giardiniera Dip Recipe

The most difficult thing about this recipe is spelling Giardiniera. Healthied it up. 

Makes about 2 cups

Ingredients

8 oz. cream cheese, room temperature - Substitute tofu or plant-based cream cheese

1 oz. Parmesan, finely grated (about ½ cup) – good quality

½ cup Sour Cream – Substitute 2% or 0% Greek yogurt,

Kosher salt, freshly ground pepper

1 cup drained coarsely chopped oil-based giardiniera, plus more for serving and oil from the jar for drizzling – Substitute vinegar-based giardiniera!  The subject of much discussion in the Comments section.  Jeff’s Garden is a great brand, it ain’t oil based, and I buy it when it’s on sale at Whole Foods, in order to build lower-fat Muffuletta sandwiches.

Olive Oil – you can add a little if you feel guilty about not following the directions about using the oil-based giardiniera. You should because the oil balances out the vinegar. 

Preparation

Follow the same directions with the substitute ingredients:

Step 1

Process 8 oz. substitute cream cheese, room temperature, 1 oz. Parmesan, finely grated (about ½ cup), and ½ cup sour cream or Greek yogurt in a food processor until combined and smooth; season with kosher salt and freshly ground pepper. Add 1 cup drained coarsely chopped giardiniera and pulse until incorporated but dip is not completely smooth.

Step 2

Transfer dip to a small bowl. Can top with chopped giardiniera and drizzle some oil from jar (or Olive Oil) over. Serve with Trader Joe’s gluten-free and vegan Savory Squares crackers or Crunchmaster.   

Do Ahead: Dip (without toppings) can be made 1 day ahead. Cover and chill.





 

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