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Amy Spicer’s secret artichoke dip recipe

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I received this recipe by using my SonyEricsson T68i's infrared feature.
I received this recipe by using my SonyEricsson T68i's infrared feature.

I received this recipe by using my SonyEricsson T68i’s infrared feature.

This is the SECRET, famous recipe from La Spice herself. It’s better than anything you might find in a Mexican retsarint resturaent place to eat.

Note

The original units of measurement were a lot less precise than what I’m giving you, honey. Don’t complain.

Additional note

Because she is a classy dame, everything up in this piece should be generic or out of a can. For example, I used Kroger brand whenever possible, and bought canned artichoke hearts even though fresh artichokes are, presumably, available. Also the garlic should come out of a little jar instead of doing it yourself. You could screw it up! Don’t take that kind of a chance. “Processed means best dressed.”

Ingredients

Amy Spicer

Amy Spicer

“I don’t really know how to describe it. It’s not an exact science.”

  • Half bag of shredded mozzarella cheese
  • Entire can artichoke hearts, drained and cut up into “bite-sized” pieces
  • Goodly amount of parmesan (probably damn near 1/3 cup)
  • 4 oz mayonnaise (also about 1/3 cup)
  • Teaspoon of minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt or more
  • 1/4 cup parsley for color (extremely important — nobody want to eat that stank yellow shizzle without something green in it)
  • Optional: green chili peppers (canned?)
  • Optional: 15 lbs. lobster meat, arranged

How to make it

Basically, dump all this crap into a bowl. I like to use a nice metal bowl that can go right into the oven. Cover the bowl with Reynolds brand aluminum foil and bake in an oven at 400F for 20 minutes. Then remove the foil and cook it “some more, like until it turns brown or whatever.” In my experience, at least 10 minutes’ additional cooking time is required. I like to have a nice brown, half-burnt skin on the sides, which I scrape off with a spoon and mix into the dip.

Serve with a bunch of chips. And don’t be fooled by the Tostitos “scoops.” They taste weird. Get the kind that says, “Perfect for nachos,” because the kind that says “Perfect for dipping” is really just “Perfect for eating right out of the bag.”

And, gentle reader, do let me know how you liked it.

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