I know I have a TON of catching up to do on the blog challenge, and to be honest I'm not sure I plan on catching up! But I will give you a recipe :)
I'm a little possessive of this recipe, which is weird because it's not even mine, my MIL actually gave it to me. And it's so simple and yummy it's probably already well-known. But whenever I make it I get rave reviews, it's super easy to make and to customize, and it's perfect for football season!
(I'm not sure but I may have shared this with you before; if so, apologies for the duplication!)
What is it?
Artery-Clogging Artichoke Dip
(I added the "artery-clogging" bit.)
1 Cup mayonnaise (or as little as 3/4 cup if you'd like it "lighter")
1 Cup+ shredded cheddar cheese
1/3 Cup shredded parmesan cheese
1 Can artichoke hearts in water, drained (optional: coarsely chopped in food processor)
Optional Ingredients for Spicy Mexican Style dip:
1/2 - 1 chopped jalapeno, de-seeded
Substitute shredded Mexican style 4 cheese blend (the packaged pre-shredded kind) for cheddar, or use 1/2 cup pepper jack and 1/2 cup sharp cheddar cheese.
(You can also turn it into spinach-artichoke dip by adding frozen spinach, but I've never made that so I'm not sure how much spinach to use. Just mix it in until it looks right!)
Preheat oven to 350. Mix mayo, artichokes, 1 cup cheddar (save a little for later), and parmesan evenly in oven-safe serving/dip dish. Smooth top and sprinkle with remaining shredded cheddar cheese. Bake for 20-25 minutes. Serve with crackers or dippable veggies. Serves 4-6.