About a million years ago, my friend Rebecca requested suggestions for finger foods, and I am just now getting around to that request.

Does dip count?

I hope it does because that’s what I have here. It’s a super easy artichoke dip that’s perfect for book club…

… or the Super Bowl…

… or if you’re like me, you could just make up a batch and eat it for dinner. 🙂

You can make most of it in advance and stick it in the fridge, stick it in the fridge, stick it in the fridge. Stick it in the fridge. (G. Love and Special Sauce, anybody?) When you’re ready to serve it, just sprinkle on some panko or breadcrumbs, drizzle with olive oil, and bake.

ARTICHOKE DIP (pdf)
Adapted from the Joy of Cooking

8 oz cream cheese, at room temperature
1/2 small onion, finely diced
1 C grated parmesan cheese
1 large jar marinated artichoke hearts, drained but not rinsed
1 T lemon juice
Black pepper to taste
Hot sauce (like Tabasco or Cholula) – a few drops to taste
1/4 C panko or breadcrumbs
Drizzle of olive oil

Combine cream cheese, onion, and parmesan cheese in a mixing bowl until thoroughly blended. Pulse artichoke hearts in a food processor, then add to mixture along with lemon juice, black pepper, and hot sauce. Spread into a small baking dish.

At this point you can cover the dish and refrigerate until ready to bake.

To bake, heat oven to 400. Sprinkle panko or breadcrumbs on top of dip and drizzle lightly with olive oil. Bake uncovered until golden brown on top and bubbly around the edges, about 20-30 minutes.

Serve with crostini, pita chips, bagel chips, crackers, etc. Or just a spoon.

Have a great weekend,