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.
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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
Yumm – Looks delicious!
As you can tell from the post…it was. Although, eating too much of it? I kind of lost my taste for it, at least for this week. 🙂
April@The 21st Century Housewife says
This dip looks so delicious, Ann, I can see why you found it hard to resist! It might be a bit dangerous for me to make as I’m the only one in our house who likes artichokes and sun dried tomatoes, but I think I’ll risk it! Thank you for sharing this wonderful recipe, and for hosting.
Maybe throw a party and hope that friends will help you finish it off? Also, just knowing that too much will spoil the fun surely can help others approach with caution and restraint!
Laura @ Frugal Follies says
That looks great! Thanks so much for the linky. Stop by and check out my cheap recipes and link up your money-saving recipes to Frugal Food Thursday. And I’ve linked your post to StumbleUpon!
Nancy W. says
Sounds delicious! I love artichoke dip! Thanks for hosting!
I’ve got to make the rounds and see what others have posted this week!
Judee @ Gluten Free A-Z says
I love artichokes and especially artichoke dip.. This looks awesome!
Lynn Hopper says
This reminds me of the time I used up tomatoes making homemade salsa. I gobbled it down immediately, without waiting for it to “ripen”. It “ripened” in my stomach, greatly to my distress!
Sarah @ The Cyclist's Wife says
Hi everyone! Today I’m sharing #3 in my scratch, no-can marinara series – Mighty Mushroom. It’s getting to be tomato season, so these are good to make and stock up on now. I usually put them in a mason jar with some extra space for expansion and stick them in the freezer for later. Enjoy!
Sandra @ Thistle Cove Farm says
oh dang. I had SO wanted to join in but am having computer problems and can’t upload photos. Yours is the first blog I’ve been able to visit…joy! Perhaps the “curse” has lifted!
Barb @ Frugal Local Kitchen says
I love the twist on the recipe I use with the garlic, mozzarella, and sundried tomatoes. I can’t wait to try this at our next party.