Artichoke Dip

Photo by Katie Guymon

I've made this hot dip for holiday parties, for bachelorette parties, and just recently, for a Labor Day weekend barbeque. It never fails to please a crowd--whether that crowd includes four year-olds with pretend pet sting rays named Luna or thirty-somethings with egg nog-induced munchies. It's just a titch bit spicy--and deliciously cheesy--but the salty artichoke is really what it's all about.

Artichoke Dip
-8 oz. of cream cheese, softened
-1 1/2 cups of light mayo
-1 14 oz. can of artichoke hearts, drained and chopped into small pieces
-3 green onions, sliced
-1/2 cup of grated parmesan
-1 cup of shredded mozzarella
-dash of hot sauce
-dash of Worcestershire sauce
-salt and pepper

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, beat the cream cheese and mayonnaise until smooth.

3. Add the remaining ingredients--minus the onions--and stir together until combined. Add the onions at the end and stir gently.

4. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling.

5. Serve hot with crackers, or my favorite, blue corn tortilla chips.