(For all my PAWS friends)
Last week, PAWS (Pet Animal Welfare Society) had its annual wine tasting fundraiser. I have been preparing the appetizers for the event for years, and a mainstay dish that I serve is Hot Artichoke Dip. It is a raving hit each time. There are no surprises with the recipe—it is basically 4 ingredients, but for some reason the crowd goes wild for it. For parties or events, I triple the basic recipe and bake it in a large casserole dish.
PAWS is a nonprofit no-kill animal shelter located in Norwalk, CT, that I have been volunteering with for the past 7 years. PAWS uses a network of volunteers and paid staff who provide shelter, medical care and affection while finding loving homes for homeless or abused dogs and cats. I have to say it is the best thing I have done—both for me and the animals. Their website is www.pawsct.org. Feel free to send a donation if you are so inclined. The animals will greatly appreciate it.
Now, for all my PAWS Artichoke Dip fans, here is the recipe!!
Hot Artichoke Dip
Makes 2 and 1/2 cups
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
1/8 teaspoon garlic powder
paprika
assorted crackers, bread cubes, cut up vegetables
– Preheat oven to 375°. In medium bowl, stir together artichoke hearts, cheese, mayonnaise and garlic powder. Spoon into a 1-quart baking dish. Sprinkle lightly with paprika.
– Bake about 30 minutes, or until hot and bubbly. Serve with crackers, bread cubes or vegetables.
Tips
– Recipe can easily be doubled or tripled for a crowd.
– Do not use marinated artichokes.
Cathy
