Taking Credit
Where have I been? Living through insanity.
Where am I now? Living on the edge.
Nothing dramatic; nothing bad; nothing unusual. Just life.
A few weeks ago was particularly crazy busy. Without going into detail (mostly because I don’t want to relive it), I did manual labor at work all week which helped me to realize something.
There’s a reason I have a desk job.
That entire week, every day, every hour was spent spring cleaning the children’s museum where I work. And during that back-breaking week, I learned two things:
1. Never wear blue jeans to a meeting, no matter how much painting you’ll have to do as soon as the meeting is over. Everyone else will be there in their nice duds and you’ll look like a slacker.
2. If someone is raving about a dish at the company potluck and asks if you made it, always say yes. Chances are the real cook won’t hear you claim her dish, and even if she does, you’ll at least have the glory for one brief, wonderful moment.
Thursday was potluck day. I made my Pasta Caprese salad. And of course it was good. You know, it’s really hard to go wrong when you’re using those little balls of fresh mozzarella. Cuteness and deliciousness rolled into one.
But as good as my salad was, it was not the best thing there that day. The best of show winner was Christi’s husband’s Garlicky Garlic Artichoke Parmesan Dip. Oh heavens! Creamy and rich with hints of garlic. Well, mob-style hints of garlic…slug-you-in-the-face hints of garlic…everyone-you-talk-to-the-rest-of-the-day-better-have-eaten-the-same-thing-or-you’ll-have-no-friends-left hints of garlic. And there were artichokes there too.
I begged the recipe from Christi. She said it’s one of those “What’s in the Cupboard” recipes. But I told her that was fine. I’ve got stuff in my cupboard. And if she gives me the basics, I’ll work with it from there.
So here’s her recipe for your enjoyment.
And I’m sorry if I’ve offended you with my garlic breath.
Christi’s Husband’s Garlicy Garlic Artichoke Parmesan Dip
- 2 cans quartered artichoke hearts (drained)
- 2 cups mayo
- 2 cups sour cream
- 1 cup Parmesan cheese
- 2-5 cloves garlic (to taste)
- 1 tbsp course ground black pepper
- 1 tbsp oregano
- 1 tbsp basil
Mix artichokes and spices to taste, blend in mayo and sour cream. Fold in ½ of the Parmesan cheese and spread in bottom of a 9×9 baking pan. Sprinkle the rest of the Parmesan on the top (not too much as it will create a thick crust).
Cover with aluminum foil and bake in 400 degree oven for 15 minutes. Remove aluminum foil and bake an additional 10 minutes (or until cheese starts to brown). Here I’ll add my 2-cents-worth. My dip separated, and while it was still good, it was pretty greasy. Next time I’ll bake at 325 for 20-30 minutes and see if that helps.
Serve with toasted baguette slices or crackers.
Recipes | greengrassliving | 
November 1, 2009 12:19 pm
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