We observed at an early age that youngest daughter had a beautiful voice. Once, as a mere two year old, she was singing happy birthday and her grandmother commented “that kid can carry a tune!” I can barely carry sheet music, let alone a tune so I am curious from what gene pool this talent originated! Regardless, to help nurture her beautiful soprano gift, she has a voice coach – now also a dear friend – who hosts a recital each year. The parents contribute the refreshments for this musical treat and I decided to make Hot Artichoke Dip.
I get emotional each time my daughter performs, very embarrassing for youngest daughter but quite natural for a mom who is routinely overwhelmed with pride! We travel to Italy – Milan and Venice – in three weeks with her high school acapella singing group…you know you will hear more about that later!
Hot Artichoke Dip
From: The Pioneer Woman Cooks
(I borrowed this wonderful book from Foodie and I must return it!)
Two (14 ounce) can artichoke hearts, drained
1 cup mayonnaise
1 block cream cheese
1 cup grated Parmesan cheese
2 green onions, chopped
Cayenne pepper, just a bit to give a little kick
Dash of salt
Pepper to taste
Preheat oven to 350°. Add one can of the artichokes, the cream cheese and the mayonnaise to the bowl of a food processor (or do in batches in a blender or hand chop).
Sprinkle in cayenne pepper to taste and add the green onions. Pulse the mixture so that it’s mixed but not liquefied. I added two cloves of garlic as well.
Mix in the Parmesan cheese, salt and pepper.
Roughly hand chop the remaining can of artichokes and gently stir into the mixture.
Pour the mixture into an oven-safe dish and bake for 15-20 minutes. Serve with crackers, tortilla chips or vegetables. Slather the leftover dip on sandwiches!