Take Away - Easy Artichoke Dip
Since my very first post, I have received a recurring comment from a select few readers. The comment sounds something like, "The recipes seem kinda difficult! Give us something easy." Well...message received.
Our friend, Jon Guidroz, decided to have a few friends over for good drinks and even better food while the rains from Bonnie "pummeled" New Orleans.
Mollie and I were absolutely looking forward to this, especially because Jon's place is not far from us in case the rain was really bad. I think Jon was pretty excited about having folks over.
Jon Guidroz (in the air) |
In keeping with simplicity, I will keep this entry short. Enjoy this recipe and your weekend.
Easy Artichoke Dip
2 cans of quartered artichoke hearts (drained)
1/2 cup of mayo
1/2 cup of Parmesan cheese
2-4 cloves of minced garlic (your discretion)
Pre-heat oven to 350. Mix all ingredients in a baking dish and mash the hearts (Meghan uses the back of a fork, but whatever utensil you have that will do the job). Bake for approximately 20 minutes or until bubbling on the sides.
Serve with toasted pita chips, crackers or Fritos.
Glad yall could join us and make a good night great. Just a few comments from the cheap seats- this dip goes well with homemade pita chips (easy to make, just glaze some pita bread with olive oil and kosher salt then toast) and, of course, copious amounts of wine.
ReplyDelete