Being a foodie, I love cuisines from many cultures, but one of my favorites is Mediterranean food. To my way of thinking, basil, olive oil, and garlic form a holy trinity, and in my little herb garden, I am happy to report that my basil that is growing very well. I also love sage, oregano, rosemary, lemons, feta, olives, and artichoke hearts. I get positively dreamy over the thought of going to Italy or southern France or Greece and eating the glorious food.
Therefore, when my friend Jill told me she was bringing artichoke dip for our Fourth of July gathering, I could have jumped for joy, if my creaky knees had allowed me to do so. I have never met an artichoke dip I haven’t adored. With spinach, with cream cheese, with crab—it’s all good.
However, Jill’s artichoke dip, made from a recipe given to her by her mother, is one of the best of I’ve ever had—smooth, creamy, a little garlicky, with bits of chopped artichoke hearts. I could have some right now, and I will be making this dip to bring to an upcoming appetizer night we’ve been invited to.
Jill has graciously allowed me to post the recipe. It can be served with carrots or other raw vegetables, crackers, or toasted pita bread brushed with olive oil. And on a warm summer’s night, as you are drinking wine and eating this dip, you can pretend you are in the Mediterranean, where the sky and the sea are bright blue and the food is oh so good.
Hot Artichoke Dip
Servings: 16 servings, 2 Tbsp. each
1 can (14 oz.) artichoke hearts, drained and chopped
2/3 cup mayonnaise
1/3 cup sour cream
1 cup grated Parmesan cheese
1 clove garlic, minced
1 dash hot sauce
Heat oven to 350°F.
Mix ingredients until blended.
Spread onto bottom of 1 quart oven-safe serving dish.
Bake 20 to 25 minutes or until lightly browned.
Serve with rye bread, pita chips, or fresh vegetables.