Artichoke dip is an easy, creamy appetizer that can be made up quickly for any party.
I feel a bit like I’m cheating. I just posted about artichokes on Monday. Here it is Wednesday and I’m going to give you a recipe for Artichoke Dip, and it’s not even mine! I have an excuse though.
My daughter had her Junior Prom on Saturday. The best part is that she wanted me to cook dinner for her and her friends, including boys!
Strict instructions were given… She and her girlfriends would pick out the menu, a pasta dish. So, I made Orzo with Goat Cheese and Cannelini Beans, Pesto with Cherry Tomatoes and Lasagna. I also couldn’t do or say anything that could be potentially embarrassing. That left me limited to sign language.
Oh, yeah, and a bunch of parents would be coming too! Since she goes to an all girl’s school, the girls come from all over the area, so I don’t really know any of the parents. I did get a couple of calls though, a few days before, just to make sure I was really cooking. Yep, I was. In factm I was thrilled! When your 17 year old wants to hang out at the house with 11 other teens, you say “Yes!” I would provide the main course and a salad, the other girls would provide drinks, fruit, dessert and an appetizer.
I had no idea how many parents would show up, so I planned on having plenty of appetizers. It was warm so I made a fruity Sangria, for the parents too.
- 2 limes sliced
- 1 orange sliced
- 1 mango diced
- handful of strawberries sliced, (about 12)
- 1/2 cup Grand Marnier
- 1/4 cup sugar
- 1.5 liter Moscato or other fruity white wine
- 1 bottle of Proseco
- Sprite or club Soda
- Divide the fruit, sugar, Grand Marnier and wine between two pitchers. Chill for an hour or so.
- Just before serving, add Proseco, a couple of cans of Sprite or club soda.
Kathy brought a delicious Artichoke Dip, which I ended up dipping into for breakfast the next morning.
She graciously supplied me with the recipe.
This is a Squillace family recipe from Kathy J. Thanks Kathy! I’ve halved the recipe since the original recipe made a enough dip to fill a 9″ X 13″ baking dish.
- 1 can artichoke bottoms chopped
- 2 cans artichoke hearts with leaves, for texture, chopped
- 1 1/4 cups of Best Foods Olive Oil mayo
- 1 cup Parmesan cheese
- 2 teaspoons Kosher salt
- Mix all ingredients together an bake at 350* for about 20 minutes, or until hot and bubbly. Serve with crackers.