In spring, I get a little goofy with happiness as three of my favorite foods come into season. Stocking up on asparagus, strawberries and fresh artichokes fills my heart with glee. (It’s the little things, isn’t it?)
Since my favorites haven’t quite yet hit the stores this season, I satisfy myself by making this cheesy, creamy perfection.
See, you need an artichoke dip recipe.
You need this for potlucks and book clubs and to impress your new beau.
You need this with corn chips or thinly-sliced, slightly crusty French bread.
But Helen Jane! I thought you were posting recipes from your meal planning this week.
Well, this recipe works because all the items can be found in your pantry. Canned, condimental (that’s a word), on hand, this is the kind of dip you can go to when there’s an event you haven’t planned for. Pop up dip!
No spinach or water chestnuts to mess up the creamy texture, this dip is all squishy smoothy comfort.
Helen Jane’s Trusty, Tasty Artichoke Dip Recipe
2 cans artichoke hearts, quartered
2 cups mayonnaise
2 teaspoons Worcestershire sauce
2 small cloves garlic, minced
1/8 teaspoon cayenne pepper
1 cup of grated Parmesan cheese to mix through
1/2 cup of grated Parmesan cheese to sprinkle on the top
Preheat the oven to 350°.
Drain and rinse the artichoke heart cans.
(What are we, animals?)
In a large bowl, fold together the artichokes, mayonnaise, garlic, Worcestershire, pepper and the Parmesan cheese.
Scrape the mix into a baking dish. I usually split the recipe between two smaller baking dishes. This way, guests can scoop with minimal germing and maximum crusty cheesy topping.
Top the dip with the other 1/2 cup grated Parmesan cheese.
Bake dip for 30 minutes, or until golden and bubbly.
After removing from the oven, sprinkle with parsley, serve with tortilla chips or French bread.
Now don’t get grabby, get giddy. You have the perfect artichoke dip recipe.