When I got married, my mother and sister gave me a gift that I have treasured and kept all these years. They asked the guests at my bridal shower to provide them with a recipe to share with me. That was thirty years ago (yes, I said “thirty”) and I still have that original recipe book to this day. I refer to it frequently, especially treasuring the worn, yellowed pages.
This artichoke dip recipe has been a staple during my many years of entertaining. You can make it ahead of time and heat it up the day you need it.You can serve this with so many things. Vegetables, pita chips, crackers— the choices are limitless! Anything would pair well with this dip. It is served warm and is full of flavor! It is fast and easy to prepare, and it has been my go-to appetizer for all these years! I think it will be yours too!
Ingredients for the Artichoke Dip
2 cans Artichoke hearts (in oil)
1 cup mayonnaise
Juice of 1/2 lemon
2 cloves of minced garlic
1 cup of grated parmesan cheese
Paprika
Set oven to 350.
Place artichoke hearts in food processor or chop into small pieces by hand.
Mix all ingredients together with the exception of the paprika.
After mixing, sprinkle the top of the dip with paprika.
Place into pan that is ovenproof.
Bake for 1/2 an hour.
Serve warm.
How to make vegetable holders.
Today’s hint: DO NOT make these cabbage vases the night before! I made that mistake and had sad, wilted cabbage leaves the next day! Give yourself some time to make these. If you can, find somebody to help you. Tying the cabbage is a little tricky!
1 head of green cabbage
1 head of red cabbage
4 glass jars (or small vases), varying in size and shape
Peel cabbage leaves off cabbage, trying to keep leaves as intact as possible.
Do not worry if some leaves break; you will be able to fit them onto the glass in pieces if you need to.
When entire glass is covered, secure the leaves with a string.This could be anything of your choice. I used oven string for these pictures, but you could use raffia, ribbon or twine.
Once the cabbage leaves are tied, bend the tops of the leaves down so they meet the top of the glass.
If some of the jars are tall, just place some rolled up paper towels or tin foil at the bottom. This will help the vegetables stay just above the top of the jar.
Arrange the vegetables of your choice in the jars, so they are just above the tip. This will make it easier for your guests to take it out.
Place them together with the dip. It looks beautiful and I promise your guests will be impressed!
It’s that simple!
