Wednesday, April 13, 2011

Recipe: Becky's famous "girls night" artichoke dip

Girls’ Night Out.  Three words to put a smile on any woman’s face, especially those of young moms…  

I’m fortunate to have such a great group of girlfriends – many of whom I met in Grade 4 at Bridgeport Public School (or earlier!).  We try to get together once a month or so, either for our potluck supper club, dinners out on the town, or for appetizers at home.  Good food, wine and chit chat can always be counted on.

The last gathering took place at Nichole’s house, and we certainly had our fair share of gourmet goodies.  Jennifer made vegetable pinwheels with smoky chipotle dipping sauce and herb-marinated shrimp with lemon aioli dipping sauce.  Mary made an amazing Caesar salad, and mini meatballs.  Nichole’s treat? – baked brie with cranberries and amaretto.  Julie brought a homemade carrot cake AND chocolates (keener!) and I brought some cheese tortes and mini samosa’s.  Martha, who’s always up for girls’ night, was in Florida, but she still managed to text us that evening.  Last but not least is Becky, who prepared her famous artichoke dip with green chili’s.  

Becky’s artichoke dip has made an appearance at many get-togethers over the years, and it’s always a crowd pleaser.  Becky loves preparing it because it’s easy (she’s a working mom with 2 young children – enough said) and it is always well-received.  She kindly shared the recipe with me and hopes that you enjoy it too – maybe at your next girls’ night?

Becky’s famous “girls’ night” artichoke dip  


§         1, (one) 398 mL can (14 oz) artichoke hearts, drained and finely chopped
§         1, (one) 127 mL can of chopped green chilis (you can find these in the Mexican aisle of any grocery store)
§         1, (one) 200 gram package of Monterey jack cheese, grated
§         1 (one) big scoop (¼ (one-quarter) to ⅓ (one-third)) cup mayonnaise
§         ¼ to ½  (one-quarter to one-half) cup finely grated parmesan cheese
§         crackers and/or fresh bread


1.      Preheat the oven to 375 F. In a large bowl, mix together everything but the parmesan cheese.  
Pour the dip into an oven-safe container.  Top with the grated parmesan.
2.      Bake in oven, uncovered, until dip is hot and cheese is bubbly – about 20–25 minutes.  
3.      Serve with crackers and/or fresh bread.

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