Havilah was over cooking one evening in the kitchen with me and we were whipping out all kinds of things. Originally, I was going to have her make the old standby artichoke heart parmesan dip, but we encountered a problem because we didn’t have a whole shaker container of parmesan cheese and that’s what it called for. So, Havilah got creative with what we had on hand and the results were brilliant. It was truly a happy accident that we didn’t have our “normal” ingredients.
- 1 6.5 oz. jar of artichoke hearts, drained and chopped
- 1 Tbsp. minced shallots
- 2 green onions, sliced thinly
- 1 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1/4 cup grated gruyere cheese
- 1/4 cup asiago cheese
- 1/8 tsp. garlic powder
- A few fresh herbs, minced (neither of us remembers what, but I’m betting just a tiny bit of parsley and maybe oregano)
Directions: Preheat oven to 350 degrees. Mix all the ingredients together in a big bowl, then place them into a baking dish — maybe 8 x 8 square or one of the round Corningware ones that all of us seem to have.
Bake approximately 15 minutes, or until bubbly.
To serve, I like to warm a smaller container in the oven and transfer heaping amounts to the small container. I keep the bigger pan in the warming drawer (you could keep it in the oven, if you don’t have a warming drawer) and I replenish as needed (which means I don’t stray far, because this goes fast). I’m a big fan of “I like to eat my hot things hot.”
I serve this with low carb tortilla crackers. Any kind of crackers — or celery sticks — would work.