I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Wednesday, January 23, 2008

Artichoke Cheese Dip

I love dips. There are so many days when I want something to eat and will have to whip up something, probably that isn't too good for me and usually with a lot of cream cheese. Today was one of those days.
I pulled out this recipe from my friend Kim. It is simple, but has great flavor. The tangy artichokes and mayo pair well with the creamy mozzarella and the sharp parmesan.

Artichoke Cheese Dip
(recipe from Kim)

1 c. parmesan cheese
1 c. mayo
1 can artichoke hearts, quarters or halves, finely chopped
3 c. mozzarella

Mix together, flatten in a greased casserole dish. Cook at 350 for 40-45 minutes. Best with a buttery cracker like Ritz.

3 comments:

Kate said...

I would be ALL over this if it could be made without mayo.....

Emiline said...

You did use Ritz! What better of a canvas to showcase your delicious-sounding dip?
Rachael Ray would be so proud of you. ;0 Ha ha.

Patricia Scarpin said...

It looks delicious and so easy to put together!