Lucky Dragon Dip (Hot Artichoke Dip with Miso & Chili Crisp)
My mom made warm artichoke dip every time company came. This is that dip, grown up. Lucky Dragon keeps everything that made the original worth making and layers in white miso, Greek yogurt, and chili crisp for a version that’s richer, deeper, and just enough heat to keep you coming back. Baked in individual ramekins, finished with fresh chives and one more drizzle of chili crisp.
Ingredients
Base
- 1 (14 oz) can or jar artichoke hearts, very well drained and roughly chopped
- ½ cup mayonnaise
- ½ cup full-fat Greek yogurt
- 1.5 tablespoons white miso
- ½ cup freshly grated Parmesan
- 1 small garlic clove, grated or very finely minced
- 1–2 scallions, green parts mostly, thinly sliced
- 1-2 teaspoons of chili crisp (plus extra to drizzle on top)
- Small handful fresh chives, cut small
To finish
- Fresh chives, thinly sliced
- Chili crisp drizzle
Instructions
- Preheat oven to 375°F.
- Drain artichoke hearts thoroughly — press gently with a paper towel to remove excess moisture. Chop roughly into bite-sized pieces.
- In a medium bowl, combine mayonnaise, Greek yogurt, white miso, and grated garlic. Stir until smooth and well combined.
- Add Parmesan, artichoke hearts, and scallions. Fold together until evenly mixed.
- Stir in 1-2 teaspoon chili crisp (start with one and taste for preferred spiciness)
- Put the mixture in an oven-safe bowl or 4 ramekins (if you prefer each person to have an individual dish of dip). Smooth the tops.
- Bake for 20–24 minutes, starting to check at 18 minutes. The dip is done when the edges are bubbling and the top has light golden spots but the center is still creamy — not set or dry.
- Remove from oven. Immediately top each dip with fresh chives, a few scallion greens, and a drizzle of chili crisp.
- Serve hot with baguette toasts or artisan crackers alongside.
Notes
Make-ahead note: Assemble in ramekins, cover, and refrigerate up to 24 hours. Add 3–4 minutes to bake time when cooking from cold.