This recipe was given to me by one of our guests years ago and when I make it on the Riggin the plates NEVER come back to the galley with even a speck of food on them. Of course, as is my nature, I switch it up some – adding crab meat, cream cheese, spinach or black beans – but the basic recipe remains the same and we don’t tire of this bubbly, melty, zingy, addictive dip.
This week, it became the Project of the Week, on Mother Earth News Radio. Andrea Ridout and Dan Lepinski, hosts of the show, and I talked about composting, buying local, food, sustainable business and well, more food. The show will air this Saturday and then be on Mother Earth News Radio website to stream. I’ll be sure to post the link when its live.
Artichoke and Roasted Red Pepper Dip
This can be made ahead of time and stored in the fridge or freezer until you’re ready to bake it.
1 8-ounce jar marinated artichokes, liquid drained, minced
1 small can chopped green chilies
1 small can chopped red peppers
1/2 cup mayonnaise
1/2 cup salsa
Fresh black pepper to taste
2 cups grated cheddar or Monterey Jack cheese
Preheat oven to 400°. Mix all of the ingredients together then spoon the mixture onto a large ovenproof platter. Bake until bubbly and lightly brown on top, approximately 15 minutes. Serve with crackers or corn chips.
Makes 3 cups
Wahoo! The new stove is in! Post to follow.