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cake
Cake day: June 27th, 2023

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  • here’s my go-to dip

    1/2 cup mayonnaise (may substitute sour cream, but i can’t remember what it tastes like)
    1/2 cup grated parmesan cheese
    1 can water-packed artichoke hearts
    1 T minced garlic (when cooking for normal people, just use 1 t but i go to the garlic festival and like those quantities)
    1/4 t red pepper flakes
    paprika (garnish)

    1. drain artichoke hearts, cut into small pieces.
    2. Mix all ingredients together except paprika.
    3. Put into souffle dish and sprinkle paprika on top for color.
    4. Bake at 350 degrees f for 20 minutes or until golden and bubbly.
    5. Serve with crackers or baguette thins. Our local bakery does this great crusty pugliese with a wonderful crumb.

    My shortcut is that i throw all the ingredients (except the paprika) in the food processor instead of cutting anything myself, then let it do the shredding. The recipe originally didn’t have garlic or red pepper flakes in it, so you can add your own variations if you’d like.