Thinking of everyone up north that is snowed in. Those wind chills on Long Island certainly are frightful. I bet those New Year’s resolutions of carrot sticks and celery don’t sound very appealing right now!
People will sometimes ask me “What recipe do you get asked to make more than any other?” I have made this recipe for birthdays, housewarmings, super bowl parties, Thanksgiving, Christmas, and New Year’s celebrations. I will probably be making it for Valentine’s day. I have made this recipe for at least 15 beach association picnics on the North Fork of Long Island. Let us reflect on the beach for a moment. Right now it is -10 degrees there with the windchill. BRRR!
My artichoke dip. Everyone LOVES this dip. Even those that say they don’t like artichokes. Go figure.
The best part of this dip is that it is super easy to make. It is from “The Best of Essex”. Remember my Christmas Brunch? Those other recipes on the page aren’t half bad either.
I should say that I use this as a guide. You can always throw in little pieces of cheese you might have floating around your cheese drawer. Seriously, Cheddar, Brie, Gouda, Gruyere, and blue cheese they all work. Waste not!
Critical Step: To this recipe I add another ingredient. Making cheese fondue for many years turned me on to this. 1 teaspoon of cornstarch. This helps keep your dip from separating.
I know you all want a measuring set with your initials on them too.
Throw the drained artichoke hearts into the food processor, cornstarch, shredded swiss cheese, garlic, and mayonnaise into the food processor. And pulse away!
As Mrs. Goff says, Place baking dish into the oven at 350 for 20 minutes or until bubbly and golden brown.
Does that not look FABO! Great on crackers or why not make your own little toasted baguette rounds like Ina does? And obviously I do.
With this nice and warm dip I wish you a wonderful weekend!
Maybe I’ll see you in Downtown Delray Tonight!