Delinda, my cousin Andy’s wife, is the self-proclaimed “Queen of Appetizers” so it goes without saying that her cheesy, gooey artichoke dip is worthy of a post all its own. Though I’ve never actually made this one, I’ve eaten it many a time and can vouch for its goodness. There’s nothing provençal, or French, or even Italian about it. This one is Americana all the way and therefore perfect for our 4th of July weekend of gluttony. Luckily, I do have the recipe to share for this splendid dip since this is one you’ll want to keep in the coffers. Make it soon. And try not to swoon over how good it is.
1 14 oz. can artichokes, drained and chopped
1 cup real mayonnaise
1 block cream cheese
1 cup parmesan cheese, grated
1 bunch chopped scallions
Mix all ingredients and put in a pie plate. Bake at 350° for 30 minutes or until browned and bubbly. Serve with sliced french bread, crackers or any kind of “stick” (such as Wheat Thins sticks). You could also serve it with vegetables for a healthier version, but that seems somehow wrong to me. This dip cries out for a carb.
This recipe has pretty much ruined me for restaurant-style “Spinach-Artichoke” dips. See if it has the same effect on you and good luck not eating the whole dish in one sitting!