your favorite party food?

Atrichoke Dip with home made ciabatta crisps, its a big hit for me here. I am going to make it tomorrow for a party.

Would anyone care to divulge a recipe for artichoke dip or this delicious-sounding Mexican layer dip??  It would be most appreciated!

There are huge variations on the artichoke dip recipe, but the way I learned to make it in the US (Texas, to be exact!) was simply to combine chopped artichoke hearts, mayonnaise, grated parmesan cheese and black pepper, baking in a clay type dish until it looks bubbly and slightly browned on top, then serve with crackers or toasted pita wedges.

Sorry I don't have the proportions on those ingredients, it's one of those things you can typically judge and just do based on your liking, adding any special ingredients such as a dash of Worchester sauce or similar, if you fancy. 

I rarely follow recipes precisely, hence why I don't bake! 

I rarely follow recipes precisely, hence why I don't bake! 

I'm the same.... I love to cook and just experiment with things, and it always seems to turn out fine, but when I try to bake, it is usually a near-disaster!   

There are huge variations on the artichoke dip recipe, but the way I learned to make it in the US (Texas, to be exact!) was simply to combine chopped artichoke hearts, mayonnaise, grated parmesan cheese and black pepper

I learnt how to make mine in Rhode Island ... so perhaps New Englanders are more into cheese than Texans? Mine has cream cheese, parmesan, romano and mozzarella in it! 

INGREDIENTS
224 g cream cheese, softened
60 ml mayonnaise
25 g grated Parmesan cheese
30 g grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
80 g frozen chopped spinach, thawed and drained
30 g shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350F (175C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Make sure you eat it all! (Never been a problem in my house!) I've found that if you try to reheat it, it separates and gets all oily and icky.

I learnt how to make mine in Rhode Island ... so perhaps New Englanders are more into cheese than Texans? Mine has cream cheese, parmesan, romano and mozzarella in it! 

INGREDIENTS
224 g cream cheese, softened
60 ml mayonnaise
25 g grated Parmesan cheese
30 g grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
80 g frozen chopped spinach, thawed and drained
30 g shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350F (175C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Make sure you eat it all! (Never been a problem in my house!) I've found that if you try to reheat it, it separates and gets all oily and icky.

That does sound good, and I would expect no less from a cheese-a-holic such as yourself!!!  The one LBA gave would be good, too, for economic reasons, since it has less ingredients.  I might do something in the middle of those two.     I don't think DH has ever had this, so I might have to give it a go!  (He asked me what an artichoke was a few months ago!!!   )

I learnt how to make mine in Rhode Island ... so perhaps New Englanders are more into cheese than Texans? Mine has cream cheese, parmesan, romano and mozzarella in it! 

INGREDIENTS
224 g cream cheese, softened
60 ml mayonnaise
25 g grated Parmesan cheese
30 g grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
80 g frozen chopped spinach, thawed and drained
30 g shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350F (175C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Make sure you eat it all! (Never been a problem in my house!) I've found that if you try to reheat it, it separates and gets all oily and icky.

Chary, this is the exact one that I would use!!!

Was just thinking that I have heard of putting a splash or two of Tabasco or another hot sauce into the dip.  Maybe it's just a Texas thing?? 

Was just thinking that I have heard of putting a splash or two of Tabasco or another hot sauce into the dip.  Maybe it's just a Texas thing?? 

I've never done that, but I think it would be nice!

I learnt how to make mine in Rhode Island ... so perhaps New Englanders are more into cheese than Texans? Mine has cream cheese, parmesan, romano and mozzarella in it! 

Mmm... cheese.

Mmm... cheese.

Yes, the more the merrier! Chary, that recipe looks divine!

I found an artichoke dip recipe online which has only the short list of ingredients I listed, with the correct proportions!

http://www.elise.com/recipes/archives/000318quick_and_easy_artichoke_dip.php


I found this by adding the word "easy" to my "artichoke dip recipe" search!    So that's my secret, not that I'm Texan, just a lazy cook! 

I like Jewlz's idea of adding Tabasco sauce as a variation.  My hubbie adds Tabasco to lots of foods, and he's an Aussie!  I have lost my preference for spicy foods since I moved to the UK, though I will eat spicy food if it's placed in front of me!   

I second Jewlz' suggestion of mini quiche! Also, ham and gouda puffs (found in my Betty Crocker cookbook) and these mini meatballs and sausages in a cranberry relish type sauce that my dad makes.

10 layer dip, if it hasn't been said already! And I am late on this one.

I made the artichoke dip last night, according to Chary's recipe, except since I couldn't find romano cheese, I substituted more parmesan.  It was good, but seemed a bit watery for some reason.  Maybe because I used fresh mozzarella in water?