Recipe: Garlic mustard and artichoke dip

I thought garlic mustard ice cream looked like dip, so I decided to give garlic mustard and artichoke dip a try (substituting garlic mustard for the spinach I usually use and eliminating garlic all together).  The setup took a little while as garlic mustard has vegetable properties different from spinach, but the outcome was quite tasty!


Ingredients for dip. Photo credit: S. Sim


  • a) 4 cups chopped garlic mustard
  • b) 1/2 cup extra virgin olive oil
  • c) 1 yellow onion diced
  • d) 2 Tablespoons butters
  • e) 1/2 cup all purpose flour
  • f) 1 1/2 cup broth (chicken or vegetable)
  • g) 1 1/2 cup heavy whipping cream
  • h) 3/4 cup shredded Parmesan cheese
  • i) 2 Tablespoons bouillon (chicken or vegetable)
  • j) 1 1/2 teaspoons lemon juice
  • k) 1 can quartered artichoke hearts (diced)
  • l) 1 cup shredded Monterey jack cheese
  • m) 1 teaspoon sugar
  • n) A few splashes of Tabasco sauce
  • o) 3/4 cup sour cream
  • (not pictured) 1 cup flavored broth (I used chicken)

The thing about mustards is that they can be tough and fibrous.  My first thought was to sauté them in oil, but that didn’t work, so I ultimately braised them in chicken broth to soften them a bit.  Unfortunately, the garlic flavor and smell was lost in the process.  When I make this again, I’ll add some chopped garlic to the sautéed onions.


  1. Braise chopped garlic mustard in chicken broth until soft

    Braising chopped garlic mustard.
  2. Remove garlic mustard from braising liquid and set aside
  3. Sauté onions in oil until translucent over medium-medium/low heat

    Sauteeing onions.
  4. Add butter and heat until melted
  5. Mix in flour to make a roux

    Roux of olive oil, butter, sauteed onions, and flour.
  6. Allow the edges of the roux to brown a little
  7. Slowly add broth and mix to incorporate (don’t add it too fast or the glutens won’t relax enough to thicken the broth!)
  8. Once all the broth is added, slowly incorporate the heavy whipping cream

    Broth and whipping cream thickened by roux.
  9. Lower heat to medium/low-low
  10. Add remainder of the ingredients (including the braised garlic mustard) individually, making sure each one is well incorporated
Finished dip. Photo credit: S. Sim




A self-proclaimed modern day nomad, I was born in the Philippines, grew up in southern California—lived all over really—and now I do research as a graduate student in Indiana and the Pacific Northwest. Professionally speaking, my current area of focus is speciation and ecological genetics and genomics, and a common theme in my various projects over the years is evolution in agricultural systems. As a recipient of a GLOBES—an interdisciplinary program funded by the National Science Foundation (NSF) through the Integrative Graduate Education, Research, and Traineeship grant (IGERT) —fellowship, I have received training which has better enabled me to view and ponder topics without my science hat on. I take great joy in eating, cooking, and experiencing nature through various activities. I love to travel and anticipate many local and international invasivore field trips! Though my research interests do not directly involve the study of invasive species, I have had my fair share of negative encounters with environmentally noxious organisms in the midst of doing field research. I carry around a machete with which to combat my gnarly “Himalayan” foes, and my machete and I have raised more than a few eyebrows. Apart from my personal vendetta against these deliciously juicy pests, I feel that there are great advantages to linking our awareness of the natural world to our culture, and Invasivore is an avenue to do just that. I feel that an increase in general knowledge of invasive species will be of great benefit to the field of invasive species and conservation biology. Knowledge and awareness will lead to action, and action will lead to results!

2 thoughts on “Recipe: Garlic mustard and artichoke dip

  • April 25, 2012 at 10:59 am

    this looks like a good way to use GM… I’m publishing a small cookbook for my town’s GM pull (2nd year!) … can I use this recipe (with credit of course)… let me know, thank you.


  • May 1, 2012 at 11:59 am

    Hi Aiko! You are certainly use this recipe for your cook book, let me know if you have any other questions!


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