Thursday, March 21, 2013

Mighta choked Artie...

I make a mean Artichoke Dip.  I'm lot even going to waste your time with false modesty because this stuff is the shiz. So I am going to share it.

There are two schools of thought around recipe sharing. - one is to protect your creation at all times so that it builds an artificial anticipation and makes you the only person who can make it; thereby inflating your ego as the minions beg for a meager crust of the deliciousness that only you can create.  The second is to shout it  from the rooftops and share, share, share.  I am of the second school.  Now when I say share, I don't mean steal or republish as your own.  That would be dishonest and I hear that it makes your naughty bits dry up and fall off...and nobody wants that.

So, in the spirit of sharing and the hope that you value your reproductive parts, here's my artichoke dip recipe. It's actually pretty similar to a bunch of other artichoke dips out there, but I have tailored this to soothe my savage palate and it comes out perfect every time. Enjoy.

Artichoke Dip

Oven at 350.
8oz block cream cheese (softened)
1/2 cup mayo
1 clove garlic grated or finely minced
Juice of half a lemon
1/2 cup grated Parmesan (Plus 2 tbs on the side for topping)
1/2 cup grated gruyere cheese (Plus 2 tbs on the side for topping)
Pinch salt
Fresh grated black pepper (to taste)
1 box frozen artichoke hearts microwaved for 6 or 7 minutes in a covered glass bowl with a tablespoon of water, cooled and chopped

Beat together all ingredients In the order listed. Taste for seasoning and adjust to your taste.  Spread in a greased baking dish (a pie plate works well) and top with reserved cheese.  Bake for 30 -40 to minutes or until golden and bubbly.  Serve with chunks of crusty bread, crackers  or an old pair of shoes.  It does not matter what you spread it on, that substance becomes exponentially better.

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