I have been eager to try some of the recipes out of Pioneer Woman’s cookbook, and I tried out a second recipe this last weekend for an appetizer party I was throwing at my house. This recipe took next to no time to make, which was AWESOME since I only had an hour before the party to throw it together.
First, in a big bowl, place one can of artichoke hearts, cream cheese, mayonnaise, green onions (I omitted these), and cayenne pepper. Mix.
Blend in a food processor until well combined but not liquified.
Mix in the Parmesan cheese, and salt and pepper to taste. Set aside.
Roughly chop the second can of artichokes into bite sized pieces. Stir chopped artichokes into the dip gently.
Spread mixture into an oven safe dish and bake for 15-20 minutes at 350, until bubbly
Final result. YUM! This is really, really good… and, really good with chips. She suggests trying it with button shrooms in her book, which sounds really good, too! I’ve included the recipe at the bottom of this blog post.
The night also included a little bit of this… microwaved Marshmallow Fluff!!! Which became…
SMORES! I almost flipped when Becky brought SMORES for her appetizer. My tummy was in a happy place. I think her appetizer topped all of ours! Ha!
The night also included a flick. Midnight in Paris. I really enjoyed this movie, Owen Wilson takes a walk at night in Paris to collect his thoughts (he is a writer), and as a result he finds himself in 1920’s Paris, and converses with famous writers and artists. I won’t give anymore away, but wow! Loved this movie! You must see it!
And here is the recipe for the dip:
Hot Artichoke Dip
from The Pioneer Woman Cooks
2 cans (14 oz) artichoke hearts, drained
1 package (8 oz) cream cheese, softened
1 c. mayonnaise
2 green onions, chopped (the whole thing)
1 c. grated Parmesan cheese
dash of salt
cayenne pepper, to taste
black pepper, to taste
Preheat oven to 350 degrees.
Place one can of artichoke hearts, cream cheese, mayonnaise, green onions, and cayenne pepper in a food processor (batches in a blender will also work). Pulse mixture 6 or 7 times until well combined but not liquefied. Mix in the Parmesan cheese, and salt and pepper to taste. Set aside.
Roughly chop the second can of artichokes into bite sized pieces. Stir chopped artichokes into the dip gently. Spread mixture into an oven safe dish and bake for 15-20 minutes, until bubbly.
