Dip Showdown: Don't Ask, Don't Tell Artichoke Dip
What Momma don't know ... can only a be a good thing.
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we've used our culinary talents to compete in a showdown of dips. Last week we brought you Nothing Left to Lose Beer Cheese Dip. Today's offering: Don't Ask, Don't Tell Artichoke Dip.
If a sign of greatness can be measured by a following thirst for beer, this stuff is fantastic.
We took this recipe from our dear mother, who, despite her Irish heritage, can make a delicious dish without the use of a single potato. Up against a league of other great dips (including the treacherously delicious Nothing Left to Lose Beer Cheese) this one had some tough competition.
Don't ask how many trans-fat calories this one has and we won't have to tell you. (Actually, we never really wanted to know ourselves.)
- One bag frozen artichoke hearts (Momma says three cans)
- Two cups shredded Parmesan
- Two cups mayo (Momma says "until it's moist")
- Sea Salt to taste (don't trust Momma on this one)
Preheat oven to 375 degrees. Dice artichoke hearts and combine with cheese in a medium-sized baking dish. Add mayo and a pinch of sea salt. Stir and bake for 20 minutes (or until golden brown on the surface). Serve with crackers or in a bread bowl.
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