For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
The other day I was craving a snack. Something substantial. Something…with artichokes.
I’m not sure why. Maybe it was the fond memory of my Penn Station sub, but for some reason I kept thinking about artichokes. Couldn’t get them out of my mind. Fortunately, I discovered a can of artichoke hearts in the back of the cupboard, so I did a quick Internet search and found a recipe for hot artichoke dip with sun-dried tomatoes.
I mixed it up.
And baked it.
When it was ready, I used tortilla chips to scoop up and consume an undisclosed portion.
Let’s just say it was substantial.
The rest of the day, the dip sat in my stomach, heavy, like a completely saturated towel balled up in the bottom of a beach bag.
I stuffed the leftovers into a jar and wondered if I could buy some French bread, spread some of the dip on half of a slice, and create a homemade version of the Penn Station sub.
But the next day, when I opened the fridge and considered the possibility, I involuntarily placed my hands on my stomach and groaned a little.
So, here is the recipe for the snack that I should have served with a side order of self-control.
Hot Artichoke and Sun-dried Tomato Dip
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise (I used light)
- 1 1/4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, crushed
- 1/3 cup chopped sun-dried tomatoes (optional; I used just a few tablespoons from a Trader Joe’s jar of sun-dried tomatoes packed in oil)
Directions:Mix ingredients together. Spread into baking dish. Bake for 15 minutes (I think it was 20+ minutes) until hot and bubbly, and a little brown on top. I stuck it back in the oven after I took the photo above, so the final version was a little darker.
* * * * *
Photo by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
Smaller button for various uses