In Memory of my Sister, Gwen.
This is an absolutely yummy recipe for artichoke dip. It was one of those things my sister used to make for all our special family gatherings. People waited for it and it was gone in a hurry. Her home was one of the happiest and warmest places to be. She was always so happy and made it her mission to see to it every one else was too. Not a soul on this earth worked harder to make the people around her feel loved and welcomed. I always think of her when I make this recipe. She was also the first person I ever knew who put M&Ms in her Chex Mix. She used to tell her kids the green ones made them fart. Ha!
1. 1 can artichoke hearts
2. 2 cans chili peppers
3. 1/2 c. mayonaisse
4. 1 c. parmesan cheese
5. 1 pound shredded mozzarella
6. 2 T. Horseradish
7. 1/2 parmesan cheese
Mix ingredients in a bowl.
Spray Pam in a small baking dish (8 or 9 inches).
Pour mixture into baking dish and bake 25 minutes at 350.
Hint: you don’t have to, but some grease will come to the top and you might want to pour it off or at least dab it a bit with a paper towel before serving.
Serve with crackers.
Artichoke dip also works as an appetizer for more formal dinners. You can serve them as an early course for family and friends at dinner in individual ramekins with pita bread or melba toast on a special plate. Provide a spoon, because the cheese gets really stretchy and messy. Be sure to pair it with a good white wine such as a Riesling. Here are some other suggestions. Even the simplest of recipes can become an elegant little treat.
Please keep checking back at my website for more easy recipes that are old fashioned, from scratch and even a little healthier than the mixes and cans and boxed stuff.