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?
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.
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.