Let It Grow
By Tammy Thornton
We have one more party to attend before making resolutions to eat salad and exercise every day. Ringing in the New Year usually involves indulging in finger foods, appetizers, and dips. Whether you are playing host or guest for New Year’s Eve, artichoke dip is easy to whip up and sure to please a crowd.
For years, artichoke dip seemed rather ho-hum to me, until I discovered a secret ingredient that really added a nuance of flavor. Green chilies add a subtle, but necessary, tang without making the dish overly spicy. Of course, if you like things on the hotter side, feel free to use fire-roasted green chilies. Or, add some hot pepper flakes or spicy peppers to this dish. Save yourself extra steps in prep by purchasing canned green chilies that are already chopped.
Anything that can be prepped in advance is a winning recipe in my party menu book. You can premix all of the ingredients for this dip a few hours before the party, then pop it into the oven right before your guests arrive. For easier cleanup, spray a small oven-proof container or pie dish with cooking spray and set aside. Drain two (6-ounce) jars of quartered and marinated artichoke hearts. Once you have drained them, chop the artichokes into smaller pieces and add them to a medium-sized mixing bowl. Mix in one (7-ounce) can of chopped green chilies, one-half cup of mayonnaise, one-half cup of white cheddar cheese, one-half teaspoon of nutmeg, and salt and pepper to taste. Add the mixed ingredients to your prepared oven-safe dish and sprinkle with a little extra nutmeg. At this point, you can cover with plastic wrap and refrigerate for a few hours. About a half hour before serving time, place the uncooked dip in an oven preheated to 350 degrees. Bake for 15-20 minutes, adding five to ten minutes more if the dish had been refrigerated.
Once your dip is heated through and bubbly, take it out of the oven and allow it to cool for a few minutes. Serve with pita chips or all those crackers you have leftover from Christmas parties.
If you have a little extra time, serve the dip with crostini (little toasts). Slice a baguette into thin slices and brush each side with some extra virgin olive oil. Bake for eight to ten minutes in a 350-degree oven, flipping the slices over halfway through cooking time. Sprinkle your crostini with a small amount of salt as soon as they come out of the oven. You can serve some of the crostini with your artichoke dip and offer the others as a second appetizer with fun toppings such as goat cheese and roasted tomatoes.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
