This weekend is general conference at church, which means on Saturday and Sunday, there are services for 2 hours each day. On both days, there will be a potluck after the service and I've volunteered to cook something to bring. I have a cookbook my mom gave me that has a bunch of friend and family recipes, so I flipped through it and found a great artichoke dip recipe.
I don't follow the recipe itself, I just kind of eyeball it.
What you'll need:
Preheat the oven to 350 degrees F
A mixing bowl (or rubbermaid container)
A small pan (I'm using a 7.6 x 7.6 in cake pan)
A whisk or something to mix and mash the artichoke
A can of quartered artichoke hearts (marinated or not, it doesn't matter)
Cheddar and/or colby jack cheese, grated
An ungodly amount of mayonnaise
Optional:
Ground ginger
Garlic powder or salt
Black Pepper
Hot sauce OR chili peppers
So here it is:
The first step is to throw everything into the bowl. First the artichoke hearts (make sure you don't let the artichoke juices get in the bowl. Kinda gross.) and then a heart attack size cup of mayonnaise. I use light mayo but I'm not sure if it makes much of a difference at these proportions.
Next comes the cheese. You want to put A LOT of cheese in there so that when you bake it, it's cheesy and ooey gooey and delicious.
Now if you choose to, which I definitely think you should, now you add the spices. I added black pepper, garlic powder, and ground ginger.
Mix everything together and make sure to mash up the artichoke hearts. The whisk was kind of a failed adventure, all it really did was suck a bunch of the dip into the middle of the whisk. So I just use a spoon and violently stab at and stir it.
Your oven should be at 350 by now. Oh, and by the way, my oven is way cooler than yours. In a weird...70s color way.
Now, right before you put it in, you can choose to spice it up a little bit. I put in a teaspoon of Louisiana hot sauce, which is pretty potent stuff, because I want my dip to have a little bit of a kick to it.
Transfer the dip from the mixing bowl to the small pan. I have really good (aka NEW) non-stick pots and pans, but if yours are older or not non-stick, use some Pam to grease the pan.
Now, stick it in the oven and wait about 10 minutes. In my new found free time, I decided to take pictures of me being generally retarded.
After ten minutes, pull the dip out and stir it, AS SUCH:
After stirring, go ahead and sprinkle some cheese on the top of the dip. Ooey gooey, here we come!
Cook for another 10 minutes. In the meantime, LOOK OUT HOW STOCKED MY FRIDGE IS!
I mean, only the right side is my stuff. And about 90% of it is cheese. And if you don't like cheese, get the hell off my blog. I literally put cheese on anything that's salty. Heart attack, anyone? However, if you take a look at the freezer, you'll be able to tell which side ISN'T MINE (I don't eat CRAP).
DING! The dip is done! Pull it out after it starts bubbling around the edges. It should look something deliciously similar to THIS:
After letting it cool off a little bit, you can transfer the dip to a bowl and let the double dipping begin! Hopefully, it looks as outstandingly tasty as this batch did.
Enjoy!
Tomorrow I'm making a batch of chocolate chip cookies and then a batch of white chocolate chip cookies from scratch, so there will be pictures. PROMISE. Have fun, losers.
Scrumptiously,
Hillary
No comments:
Post a Comment