Saturday, June 14, 2008

Lucy's Artichoke Dip

My brother Clark and his wife Lucy hosted dinner at their Hidden Valley, CA home last night for 3 guests. Their home overlooks a lovely lake with views of Mount St. Helena in the background. It was a beautiful landscape for a delicious dinner. We enjoyed a glass of wine on the deck and snacked on this simple yet delicious dip beforehand. You can make variations of this recipe. I would suggest adding green chilies, green onions or the classic coupling of spinach. Bon appetite!

Lucy's Artichoke Dip
2 cans of artichoke hearts
1 1/2 cup of mayo (PLEASE no Miracle Whip EVER!)
1 1/2 cup of shredded Parmesan cheese
1 teaspoon thyme
Salt and pepper

Preheat oven to 400 degrees.

Drain artichokes from cans and add to bowl. Add remaining ingredients and mix to coat. Place in baking dish and cover with foil. Bake for 15 minutes. Remove foil and raise temperature to 450 degrees. Bake for 5-10 more minutes. Serve immediately.

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