Wednesday, January 9, 2013

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.


Lauren said...

haha Pinterest is addicting! This recipe sounds yummy. I'm going to have to make it soon!

Elizabeth said...

That's why I took so long to join...I knew I'd be addicted! Hope you like the dip! :)