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Hot Artichoke Dip has a long and varied history with me. It's truly delicious and I love it, but it took years to develop that affinity. This recipe is from my sis-in-law, Pat, and will make anyone an artichoke lover!
I was in my late twenties, single, and looking forward to my teaching faculty's Christmas Party. It was being held in a subdivision clubhouse in an unfamiliar area, filled with different Houston subdivisions. Of course I lost my way, winding around and around cul-de-sacs in several subdivisions - all with streets named after trees - Popular, Maple, Elm, Cypress. Those names made me dizzy. Finally I came upon a clubhouse with cars all around - this must be the place! I went inside, was greeted warmly, and shown the food table where I could place my offering of tortilla chips (store bought). Hey, I was young, poor, and single. I looked around, but saw no one familiar. Hmmm, lots of spouses in attendance, I thought. I began chatting up a few people and making my way to the food table, where I filled my plate with a large scoop of the artichoke dip and French bread. It was so good and worked to ease my shyness while I was wondering where all the friends from work had hidden themselves. Ding, ding, ding - an unknown gentleman tapped his spoon on his glass for attention. He began giving a thank-you speech to all the glass company employees for their success over the last fiscal quarter. Uh oh - wrong party. I slinked my way out the door as quickly as possible, briefly wondering if I should reclaim my tortilla chips. Back on the road (days before cell phones) I drove in circles once again, until I found the right clubhouse and party. By that time (all those circles around cul-de-sacs, nerves, embarrassment) my tummy was feeling quite ill. I blamed it all on the artichoke dip instead of my poor sense of direction. It took years for me to assign the blame to myself and enjoy a different recipe which my tummy and I both love! |
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Ingredients
2 (16 oz cans) artichoke hearts 1 c Parmesan cheese 1 tsp pepper 1 c mayonnaise 1 tsp salt 1 heaping tsp dry mustard |
Steps
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