Artichoke Dip

Oh, people.

I haven't been blogging... and it's not because I joined Facebook (I didn't), or got a smart phone (my phone is still dumb), and it's not because I'm on Twitter (I have never Tweeted)...

...nor is it because I'm potty-training my 2-year-old (she's training me more than I'm training her) or sleeping (that doesn't happen much in this house).

So, where have you been, Pithy?

Sweet of you to ask.

I joined Pinterest.

I'm hoping that therein lies the secret to potty-training.

That's the bottom line.

So, in the meantime, do you like artichokes?

Me too!

This is about the only food my husband doesn't eat.

Yet he eats this dip.

That's a pretty good endorsement.

This is my mom's dip and we love it when she makes it.

I suppose we're perfectly capable of making it, but it's just more special when she makes it.

I'm off to pin some more crafts that I'll never do, pictures of a kitchen I will never have, and recipes that I'll probably never make.

See ya later.  Probably on Pinterest.

Artichoke Dip

2 15 oz. cans artichoke hearts in water, drained and chopped
8 oz. shredded Italian blend cheese
1 cup Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
Pita chips and crackers, for serving

Combine all ingredients and spread in a greased 8x8 baking dish.  Bake in a 350 degree oven for about 25-30 minutes, until bubbly.  Serve hot with pita chips and crackers.