If you’re like me, you’ve got a set of appetizers that you take to guests houses and that’s pretty much it. I pick one and go. No stress…not too much work….no wondering if it’ll turn out well. They’re tried and true and dependable, like long lasting friends.
Well, I need more appetizer friends and I’m working on that. I won’t cast away the old friends. They’ll always remain in my back pocket, but life is too short to recycle over and over again, all of the time. Right? Until then, here’s one of my old standby appetizers that I’ve been making ever since the dinosaurs walked the Earth…..and they liked it too. You’re just going to have to trust me on that one.
Try this one!
Hello…hello….how are you? Nice to see you. Thanks for coming. blah blah blah
Drain the canned, quartered artichoke hearts and then dry thoroughly on paper towels.
Put the artichokes in a bowl with the other ingredients and mix gently. Now bake until bubbly and golden on top. Sorry I forgot to take a picture of the baked dip. This is right before going into the oven. I’m a flake.
Here’s the printable.
- 2 cans of quartered artichoke hearts
- 1 cup of mayonnaise
- 2 garlic cloves, minced
- 2 scallions, finely chopped
- 2 Tbsp. lemon juice
- 1 cup grated Parmesan cheese, plus extra for sprinkling on top
- 2 Tbsp. fresh parsley chopped
- ½ tsp. dried thyme
- ½ tsp. dried oregano
- cayenne pepper to taste, about a pinch or so
- paprika to sprinkle on top
- Preheat oven to 350 degrees.
- Drain and pat dry the artichokes.
- Put into a bowl with the rest of the ingredients except the paprika.
- Mix gently and transfer to a small baking dish.
- Sprinkle on more Parmesan cheese and paprika.
- Bake for 20 to 25 minutes until bubbly and lightly browned on top.