Posting the dip recipe because all the ink has just about worn off the recipe card that my former mother-in-law passed along to me many many years ago when I was still married to her son.
The dip recipe, modeled after a hot artichoke dip that was served once upon a time (and may well still be) in a pub in Boulder, Colorado, must be preserved because it's the sort of dip that instantly makes one popular at parties where everyone's expected to bring a hot dish.
Just this week I offered it up for a Hanukkah party and received the emailed reply: I LOVE THE ARTICHOKE DIP!!!!
So that's what we'll be bringing.
It's also nearly entirely made up of highly-saturated fats -- which means it'll kill you quick if you consume too much.
But you'll die popular.
1 large can of water-packed artichoke hearts
8 oz. cream cheese (or cheat and use the Neufchatel)
1/2 cup mayonnaise
1/2 cup sour cream (don't cheat here. there's nothing more horrifying than imitation sour cream.)
1 cup Parmesan cheese
garlic to taste
Cut up artichoke hearts to your liking and mix together in a large bowl with the garlic and saturated goodness.
Bake at 325º for 45 minutes.
Serve with some kind of carbohydrate engineered for dipping. Crunchy French bread works; crackers do too.
