Around the time I started this project (almost 2 years ago at this point), I was distracting myself from real-world stresses by throwing myself into something that always made me happy–cooking. I would make dishes from these and other books and send them to work with my husband or bring them with me to share. 1-33: Artichoke & Roasted Pepper Dip was one of those dishes–in fact, one of the two that inspired me to make the project a reality.
I made it originally for my husband’s work (they loved it) and I made it this time for a get-together I attended (also loved it). It’s SUPER easy and a real crowd pleaser. I mentioned that this was one of two recipes that inspired this project–the other was 1-13: Crusty Toast with Mushrooms.
Never made this one for my family (or them for me), but I think they’d like it.
Ingredients. I prefer regular sour cream instead of light sour cream–the only reason they suggest light is because of the 80s/90s low-fat craze that left its mark all over this book. Low fat = more sugar, so it’s up to you what you want to use. Personally, light ANYTHING tastes like garbage to me, and if you’re going to eat a dip already, why sabotage its flavor for just a few calories (and more sugar)? I realize using lactose-free complicates that argument, but that’s what we had in the house. At least it’s not light.
Choppity chop chop.
Onions, artichoke hearts, peppers (I used that whole jar), Worcestershire sauce and cheese to be mixed up. Imagine some white blobs on top, and that’s your mayo and sour cream.
Here it is all mixed up. I used shredded Parmesan instead of the more powdery stuff you usually see in a can, which is why it looks a bit…sharp. It’ll all melt together in the oven.
I took a spatula and smoothed it once I put it into the pan (I like to use catering/foil trays for stuff I take to parties–then I don’t have to worry about getting my dish back). Smoothing it gives it a nice top and ensures that it cooks evenly.
After baking. See how smoothing gives it a nice look? Now all I have to do is put a piece or two of aluminum foil on this pan, pop it into the oven or toaster oven when I get to my destination, and warm it back up. I reheated it at 350 degrees for about 20-30 minutes once I got to my hostess’ house, took the foil off, and it was perfect.
You wouldn’t want to microwave something like this (it’ll get rubbery), so a foil cake pan + aluminum cover works great for transport, reheating, and serving. I neglected to add the parsley, but it was dried, so no big loss anyway–it’s just for color and it wouldn’t have reheated well (fresh or dried).
Here’s a bit of it on a Wasa rye cracker from a tiny side portion I baked in a little Pyrex dish alongside the big one so that I would be able to take a picture of it (and share some with my husband). It was just as good as the one he took to his work–still living up to its role as partial inspiration for this project.