Happy Halloween, everyone! Before trick-or-treating tonight in the neighborhood with my kindergartener, our family snacked on hot artichoke dip with vegetables and pita chips, a tasty side to go with the homemade sloppy joes I made for dinner. There are probably as many versions of this dip as there are chocolate chip cookie recipes.

This is Isaac in the red with two other kids on our street tonight. The three of them took turns ringing doorbells and had the best time even with a bit of light rain. Isaac went as a “race car driver super hero,” Raiya was a pretty witch and Nick was something with black on.

After texting my two younger sisters today, Valerie and Julie, and asking for their hot artichoke dip versions, I ended up creating a new one. Before I forget what it entails, I will share it here. Judging by the fact that it’s almost all gone, I am certain that my husband, mom, and daughter give it two (or actually six) thumbs up. My five-year-old wouldn’t touch it with a ten-foot pole, but he happily devoured a Boo! bucket of veggies before going out for the night on his favorite holiday of the year to procure candy.

Hot Artichoke Dip

• 1 can (15 ounces) artichoke hearts, drained, finely chopped
• 8 ounces cream cheese
• 1 can (7 ounces) diced green chiles
• 1/2 cup mayonnaise
• 4 ounces grated parmesan cheese
• 4 ounces mozzarella cheese
• 2 cloves garlic, pressed
• 1 teaspoon salt
• 2 tablespoons dried minced onions

Put everything into Kitchen Aid mixer, and using the coated flat beater attachment, mix well until fairly smooth.  Transfer into a baking dish and bake at 350 F degrees for 30 minutes. Serve with vegetables, pita chips or tortilla chips.