My favorite Gkid, you know the one, recently told me he loves artichoke dip. Who knew! I was a smidgey bit surprised because he can be a little finicky. However, since turning into the world’s most enthusiastic sous-chef, his taste buds have really expanded.
I actually dug this recipe out of Besta’s recipe box. Mom was a major party giver and she loved serving the perfect nibble. Artichoke dip totally fit the bill for her way back when. Out would come the sterling tray and the china bowl and it would look very uptown. Yesterday, gluten-free sister was here visiting and this seemed like the perfect time to perfect the dip for the Gkid. Even people on a low carb diet could enjoy this. While I’m not going to change out all my recipes for g-f sister, recipes like this are easy since all I have to do is make sure there are the appropriate crackers or bread.
I love the idea of 3 ingredients. Have you noticed lately on all the cooking shows how snooty they’ve gotten about ingredients? I do not grind my own pepper, I do not grate my own cheese if a good quality option is available. I’m lucky if I can open my own jar. I will not apologize for my shortcuts because I’m simply not cool enough to tell the difference. End of rant!
I would like to see a resumption of the cocktail party though. I love to schmooze with a beverage in my hand. There’s something so nice about putting on your good clothes and having a la-di-da cocktail. Let’s all do that and soon!
8 ounces drained and chopped artichoke hearts
1 cup mayonnaise
1 ½ cups Parmesan, grated
Combine and bake at 350 degrees for 30 minutes. Serve w/ toasted bread or crackers.
and remember what Papa said: Show me the way to go home. I’m tired and I want to go to bed. I had a little drink about an hour ago and it went straight to my head. Everywhere I roam, over land or sea or foam, you can always hear me singing this song, show me the way to go home. Big kiss, Lynn