Creamy Baked Artichoke Heart Dip Recipe

I was going to post yet another non-recipe post… and you may have to get used to that for a little while, because lately I’ve been cooking “reruns” or semi-meals that don’t count for much as far as blogging goes. BUT I had this one saved up (well, the photos anyway) so I figured I’d throw you a bone.

This is my step-mother’s recipe, and it’s actually the first recipe in my binder. It’s DELICIOUS and very easy to throw together on a moment’s notice. You can have most of the stuff in stock in your pantry or freezer (there is always lots of cheese in my freezer), so it’s good husband-invited-someone-over-and-there’s-no-food-in-the-house food.

Start preheating the oven to 350 degrees Fahrenheit. Then, in a bowl, mix together:

4 cans of artichoke hearts (not marinated), drained and roughly chopped.

16 oz sour cream (fat free is actually find here, though low-fat is probably a little better).

4 Tablespoons of flour + salt and pepper to taste

Stir it really well to coat everything.

Then add your cheese. The “correct” cheeses are:

12 oz Montery Jack cheese, shredded

4 oz Parmesan cheese, shredded

(Those are the best, but I usually use whatever I have lying around)

Mix mix mix.

Top with Jane’s Crazy Mixed-Up Pepper and bake 45 minutes or until bubbly!

Enjoy with pita chips, wheat thins, crostini, or something else sturdy.