I was given this recipe by a neighbour – I’m not sure of it’s origin. It’s very tasty, particularly with a glass of Champagne!
Preparation and Cooking Time: 10 mins prep and 30 mins cooking
1 x 300 grams jar of marinated artichokes (strained well, individually squeezed and chopped up roughly). Make sure you buy the ones in oil.
2 cloves garlic (crushed) I don’t always add the garlic
1/2 cup grated parmesan cheese (plus a little extra to sprinkle on top)
1/2 cup ‘S&W’ Whole Egg Mayonnaise (must be whole egg mayo, otherwise too vinegary)
Chilli powder to taste (optional – I never put it in)
Mild ground paprika
Preheat oven to 180 degrees C
Mix all ingredients except paprika
Place mixture in a 28cm oval ovenproof dish and pat lightly
Sprinkle extra parmesan cheese on top
Sprinkle evenly mild paprika
Place in oven, uncovered for approximately 30 mins or until lightly browned
Allow to cool for 5 minutes
Serve with fork or small knife and small biscuits.
This dip is even tasty to those who don’t like artichokes.
When I was a little girl, I had a plastic set of corning ware baking dishes with the original blue flower on them. I loved playing with them and pretended I was a chef on TV (back in those days there was only one cooking show run by the Sydney County Council). The corning ware little baking dish I have used was released about 15 years ago to commemorate the original. I couldn’t help but buy a set now that I’ve grown up.
Happy Mother’s Day to all you wonderful Mums xxxx