I love old family recipes! Though food was not a language of love in my family growing up, we had a few old family recipes like the 5 3’s that I make now for my kids. My husband is the same way with his German rouladan. Now we’re making new culinary memories for our children with recipes like my husband’s fabulous meatballs (which I’ll never post by the way. I have to preserve the mystique!).
The artichoke dip I’m posting today is one my mom found years ago in some magazine. I’ll be serving it with crackers at our First Communion Party on Saturday. This appetizer mixes up in 5 minutes, not counting the artichoke preparation. It also freezes well. I made 2 batches and froze them. I’ll save one for a later date.
1/2 cup mayonnaise
1/2 sour cream
1 14-oz. can of artichoke hearts, chopped into 1/2 inch or smaller pieces
1/3 cup parmesan or romano cheese
optional: 1/2 tsp tabasco sauce or a sprinkle of hot pepper flakes
- The ingredients can be mixed by hand in a bowl with a spoon, pureed in a bowl with an immersion blender, or pureed in a food processor. Because I like my dip chunky, I usually mix by hand.
- Place in serving dish and baked at 350 for 20 minutes. Serve immediately
- This appetizer can also be frozen after mixing and before baking.