This hot and cheesy (slightly funky) dip is where your food-high begins. Don't expect to eat anything else, unless you have to share it with more than two people. And in that case, an astringent green salad, crusty bread and a cold beer is ideal.
If you want to toss in a handful or two of chopped spinach for added green- that's good!
Notes: Mayo is Hellmann's. Sour cream is Daisy.
MUSHROOM ARTICHOKE DIP
Ingredients: 1 can artichoke hearts-chopped, 1 1/2 cups Portobello mushrooms-chopped, 1/2 cup grated Parmesan cheese, 1/2 cup mayo, generous 1/2 cup sour cream, 2 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1/2 tsp. onion powder. Topping: Handful sliced mushrooms, 1/2 cup shredded mozzarella, 1/2 cup grated Parm, 1 tbsp. butter cut into small pieces. Serves 4.
1. Preheat oven to 400* F.
2. Mix dip ingredients together in a large bowl until well combined.
3. Spoon into a cast iron skillet or 8x8 baking dish.
4. Top with sliced mushrooms, sprinkle over mozzarella and Parmesan. Add bits of butter over.
5. Bake for 30 minutes, until browning in spots and bubbly.