Do you guys do the Black Friday thing? I don’t usually but my mom had to be at the airport pretty early yesterday morning (sadface) so I went ahead to a couple stores and it was insane. I lack any sort of urgency when it comes to those kinds of things so I ended up only buying things that weren’t on sale that I had already planned on buying. I suck at Black Friday.
But now that Black Friday is officially over, it’s time to focus on more important things: the Iron Bowl. Those of you from Alabama know how important it is but for the rest of you, it’s the Alabama vs Auburn game! And even though Auburn is sucking the big one this year, it’s still a huge deal for my husband. So I have another football snack for you today!
This version of artichoke dip is just artichokes – no spinach – so stay away if you aren’t a huge fan of artichokes. I had to make it when the husband was gone earlier this month because I knew he wouldn’t touch anything that is literally just artichokes. It’s so cheesy and delicious though and was absolutely perfect on the pita chips I bought to serve with it. Even my kids ate this one!
Other ideas for the big game (or any game!):
- 1 1/2 cups packed grated parmesan cheese, divided
- 1/4 cup plus 2 tablespoons mayonnaise
- 1/4 cup plus 2 tablespoons sour cream
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic powder
- pinch of salt
- 2 14- ounce can artichoke hearts packed in water well drained, chopped into 1/4-inch pieces
- pita chips crackers, or a baguette (sliced and toasted)
Preheat oven to 375F.
Whisk 1/2 cup grated Parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to a 3-quart baking dish.
Sprinkle dip with remaining 1 cup of Parmesan cheese.
Bake until dip is heated through and bubbly, about 25 minutes. Serve with pita chips, crackers, or toasted baguette.