Most readers of this blog will know that like my dogs, I love to eat. I love it all from gourmet treats like smoked salmon and caviar to decidedly more pedestrian fair, like Chili Cheese Dog Casserole. Similar to the way that the hounds will snarf down a Snausage and an organic bit of salmon jerky with equal enthusiasm.
The following dish is pretty pedestrian , incredibly fattening, and utterly delicious. Its a combination of two dips from my favorite cook book Casserole Crazy
I can't say enough about how much I love this cook book. I love the recipes, I love the writing style, and I love the adorable author Emily Farris. I admit to having a bit of a girl crush on her,
She is a red head like me, a former Brooklynite who loves fattening retro tinged food and I hear she is a dog owner now. I feel we should be best friends.
Anyway back to reality and the recipe, if you eat it you will be happy but you will have to say goodbye to the body type proclaimed on Tubby's shirt
(if you ever had it, which I certainly didn't).
Artichoke Dip from Casserole Crazy
2 13.75 ounces of artichoke hearts, drained and chopped
1 10 oz package of spinach defrosted
3 cloves of garlic minced
1 white onion chopped
16 ounces of cream cheese, softened
1 cup mayonnaise
2 cups grated Parmesan (set aside 1/2 cup for the top)
salt and pepper to taste
1 tsp crusted red pepper
1 tsp dried basil (optional)
1/4 tsp cayenne pepper
Preheat the oven to 350 and combine all of the ingredients, except 1/2 cup of the Parmesan, in a bowl. I use the electric mixer fitted with the paddle attachment. Transfer to a 2 1/2 quart baking dish and sprinkle with the remaining Parmesan. Bake 45 minutes to one hour until browned and bubbly. Serve with warm whole grain bread.