by Kelly J. Larson

My best friend from Southgate Elementary in Moore, Oklahoma, and I reconnected recently after three decades. Lisa brought an incredible artichoke dip over to my mom’s house while I was there visiting. Lisa’s wonderful appetizer was almost identical to THIS one.

My newest, creamy artichoke dip creation is inspired by Lisa — I also recommend serving it with Town House sea salt pita crackers that she introduced me to. Their triangle shapes are firm for dipping without breaking and double as a great scoop to pick up a heap of dip.

Here is everything needed to make this snack, but take note that one of the cream cheese blocks is hidden by a salt shaker and an onion. I made a batch of artichoke dip today after we got home from church for a Super Bowl party we went to. My party dip was significantly more monumental than the low scoring game.

Artichoke Dip

• 2 cans (14 ounces each) artichoke hearts, drained, chopped
• 16 ounces cream cheese, room temperature
• 8 ounces (1 cup) mayonnaise
• 8 ounces (1 cup) sour cream
• 8 ounces mozzarella, grated
• 5 ounces parmesan, grated
• 1 onion, chopped
• 5 cloves garlic, chopped
• 1 jalapeño, seeded, chopped
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 2 boxes sea salt pita crackers

Preheat oven to 350 F degrees. Cut off ends and peel away garlic skins, trim off dry edges and layers from the onion. Cut off the top from the jalapeño and discard the seeds. Place garlic cloves, onion and jalapeño in food processor and pulse until chopped. Drain and add both cans of artichoke hearts to food processor to chop.

Beat cream cheese into a smooth consistency in Kitchen Aid mixer using the paddle attachment. Add sour cream and mayonnaise. Add the chopped veggies mixture from the food processor to the dairy portion. Switch blades on food processor from the chopping insert to the cheese grating blade.

Grate mozzarella and parmesan cheeses, add them to mixture in the Kitchen Aid. Mix everything together then transfer to large a baking dish, at least 9-inches by 13-inches in diameter.

Bake for 45 minutes until bubbly with edges slightly browned. Serve hot, with crackers.

This artichoke dip makes a party sized amount and is a crowd pleaser. Even with leftovers, the remaining dip is excellent the next day, served cold, directly from the refrigerator.