I was raised by hippie-ish parents in the middle of nowhere, and while some aspects of my childhood were pretty normal, my mother was far ahead of her time in terms of making organic food a priority. We had a huge vegetable garden and my parents froze and canned as much produce as possible so that we could enjoy it year-round. My mother baked her own bread, belonged to the local food co-op, and fed me graham crackers when I demanded a treat. (No joke!) Now that I’m a parent, I do my best to feed my children (and reluctant husband) a diet that is heavily biased toward fresh, local, seasonal produce, fresh eggs, organic milk, and antibiotic-free meats and poultry. And when I entertain….all that high-minded, healthy behavior goes right out the window and I serve my guests only the finest in processed foods. Nearly everyone I know seems to have a version of this recipe, which is not only a crowd-pleaser but a total artery-clogger to boot. Happy Super Bowl!
BAKED ARTICHOKE DIP
1 x 14-ounce can artichoke hearts, packed in water
1 ½ cups shredded or grated parmesan cheese
1-2 cups mayonnaise (and no, not the low-fat variety)
1 small can chopped green chilies (I prefer Old El Paso brand) – don’t be afraid; they aren’t spicy, but add a great deal of flavor.
Mix all ingredients together, place into a small casserole dish and bake at 375 degrees until golden brown on the sides of the pan (about 20-25 minutes). Serve with a freshly sliced baguette, tortilla chips, crackers, or really just about anything. You can easily double the recipe too.