1. Measure the mayonnaise and soured cream into a food processor, then add the two cheeses with the onion, garlic and artichokes. Season with salt and pepper and whizz until blended.

2. Check the seasoning, adding more salt and pepper if needed, and spoon into a bowl. Sprinkle with a few snipped chives to serve.

Prepare ahead: Can be made up to 2 days ahead and kept in the fridge, but bear in mind that the garlic flavour will get stronger the longer it infuses.

Mary’s Everyday Tip: Artichoke hearts preserved in oil would do just as well here. Whether from a tin or a jar, they need to be well drained before using; if they are too wet, they will make the dip runny and watery. After draining the artichokes, empty into a bowl and give each one an extra squeeze to release the liquid inside.