QUEER EYE PARTY DIP!

This decadent, cheesy artichoke dip will disappear in no time at your next gathering. It’s from Antoni in the Kitchen, the new cookbook by Antoni Porowski, the charming food expert on the hit Netflix series Queer Eye.

Cheesy Lemon-Rosemary Artichoke Dip

Position rack in middle of oven; preheat to 400°F. In a large bowl, place contents of 3 (6½-oz) jars oil-marinated artichokes, drained and coarsely chopped; 1 (8-oz) pkg cream cheese, softened; 1½ cups grated Gruyère cheese; 1 cup grated aged sharp white cheddar; 1 cup full-fat sour cream; 2 Tbsp fresh lemon juice; 2 tsp nely chopped fresh rosemary and ¼ tsp freshly ground black pepper. Stir until well combined. Transfer to an 8-inch-square baking dish, a 7- to 8-inch ovenproof skillet or a 2-quart gratin dish. Bake 22–25 minutes or until bubbly and light golden brown on top. Cool 10 minutes before serving with toasted baguette slices, crudités, crackers or chips. Serves 8.

Cooking With Antoni

First thing he remembers cooking: “Microwaving sharp cheddar when I was 5 and eating it with a spoon.” Also making Christmastime uszka Polish-style “little ears” dumplings lled with wild mushrooms and served in borscht during the holidays.

Go-to comfort food: “Cheese! Nothing makes me happier.”

His cooking style: “Curious and rebellious. It’s all about knowing the rules and when to break them.”

Favorite pantry items: goodquality olive oil, a jar of anchovies and a variety of almonds (roasted, smoked, tamari, Marcona, etc.)

Always in his fridge: lemons, Oatly oatmilk for lattes, Cabot Creamery butter (for cooking) and French or Italian butter (to spread on bread)

Go-to kitchen tools: Microplane grater, Global Classic bread knife and paring and chef’s knives by Shun

No. 1 cooking lesson for people on Queer Eye (and the rest of us):

“Keep it shockingly simple. Don’t overcomplicate your life with intimidating recipes. There’s a reason Italian food is as popular worldwide as it is. It’s all about accentuating the ingredients we use, not burying them with a laundry list of spices and other ingredients.”

Food trend he's excited about: “I love my cauli ower! Riced, roasted, pureed, in soup—it’s all good."

Trend he’s ready to see retire:

fake-colored food. “Unless it's the obligatory rainbow birthday cake, I like to recognize what I’m eating.”