Every party needs apps. And every collection of apps needs dips. Two or three ideally. How do you arrange for them to be a complementary combination? You don’t want flavors that clash, in terms of flavor or color. Texture is another matter. It’s fine to have some chunky blue next to a smooth onion.
If you have dips with inherently strong flavors — say one of those onion dips or blue cheese — then what will appeal to your guests is something smooth and subtle. Something that makes people ask, “What is this?”
I had a dip like that. I last made it 25 years ago. I went to the cookbook I know, I know, it is in. I can’t find it. I’ve been through the book a dozen times until my blood pressure began to go off scale. I don’t know where the damn recipe is, or what it was called, or exactly what was in it.
I do know it was unhealthy. The last time I made it was for Suzen’s dad, who was visiting us.
“What the hell are you doing? Trying to kill him? He can’t eat that.” Suzen expressed an opinion. I shied away from ever doing it again. Clearly there was cheese involved.
And now it’s lost.
But something was found. For in this same lovely cookbook, published by the Junior Service League of McAllen, Texas in 1981, there is this very easy artichoke heart dip that I just made a pound of. I served it to 30 people on Saturday starting at 6PM. By 8PM, it was gone. All of it. And, yes, people did ask what it was.
Easy to make, fun to eat, and respectfully healthy. Sort of.
The original recipe ingredients and preparation are given below, followed by some changes I made. This is another recipe you have total freedom to experiment with.
I’m still looking for the unhealthy one.
Subtle and Smooth Artichoke Dip
Yield: about 1 pound or two hours worth of dip
Ingredients:
- 1 pound canned artichoke hearts [get 2 14 ounce cans, drain them, and you’ll have 1 pound of hearts]
- ½ cup mayonnaise
- 6 ounces cream cheese softened
- 1 tablespoon onion
- Salt and pepper to taste
- 3 or 4 slices of bacon, fried crisp, and chopped
- Juice of ½ lemon
- Corn chips
Preparation:
Chop the artichoke hearts to pulp in a blender. Add the softened cream cheese to the mayonnaise and mix until smooth. Add to the rest of ingredients. Chill. Serve with corn chips.
Brian Changes and Extension:
I had some guests who are not fond of mayonnaise, so I used 8 ounces of cream cheese instead. I don’t know why people say to use the juice of ½ lemon. What am I going to do with the other half? Would using it spoil the recipe? This is a dip so the recipe is “robust.” Use the whole lemon.
Source: La Pinata by the Junior Service League of McAllen Texas