Super-Simple Baked Artichoke Dip
I approach cooking in a way similar to how I approach many things in life. I tend to strip things down to a pattern or template, then rebuild them in my own style. Such was the case this New Year’s Eve when I came up with a recipe for Baked Artichoke Dip that I can’t wait to make again.
It started as a recipe for pizza dip, where you press cream cheese into the bottom of a glass pie pan, top with a jar of pizza sauce, then the pizza toppings you like, finish with cheese and bake. Thinking about the people that would be at the party, I realized my friend Coral was bringing her mom, who is allergic to tomatoes, chiles, and bananas. Matthew suggested an artichoke dip instead, so I thought I’d make it in the same format and see what happened.
I used a baking dish slightly larger than a pie pan for this, so if you’re trying to follow this recipe exactly, pay attention to how much of each ingredient you think will fit into your dish. As all of these ingredients taste great on their own, and there aren’t any spices added, all of the amounts are versatile. That being said, don’t be afraid to add some kick with herbs and spices you enjoy. The great thing about making a dish like this is how personal it can be. Don’t like artichokes? Replace it with something you do like. Or, use the artichokes, but add spinach and mushrooms. Perhaps make your own Alfredo sauce, and add some roasted garlic. The possibilities are endless. All you need to remember is to (1) press cream cheese into a baking dish, (2) top with a sauce and some toppings you like, (3) add cheese, and (4) bake. Adding the things you like means you’ll be able to enjoy something truly yours, or share something with someone made especially for them.
What would you do different to this recipe to make it perfect?