I'm someone who really enjoys January. I know a lot of people find this to be a blah month, but after all of the craziness of the holidays, it's nice to have the calm that January brings. Plus, it seems like people reemerge for the first time in what seems like months-- all of those work and family holiday parties and commitments are past, and we can just have some low-key get togethers. Game nights, lots of football watching, and of course the Super Bowl (although I guess that's really in February-- but same thing) provide lots of excuses to get together with friends.
And, what would a game night or a Super Bowl party be without good snacks? Even better if they're easy to make so you can actually be out there enjoying things instead of stuck in the kitchen! That's where this dip comes in. I made this Artichoke and Chilies Dip a couple of times during the holidays and it was so, SO easy, and SO good. It has 4 ingredients (well, 5 if you count the dash of hot sauce, but I don't know if you can really count that since you just slosh some in at the end.) You can mix this up and have it ready in about 25 minutes, so really can you beat that? I was drawn to this because I love anything with chilies and thought it sounded like a good combo with the Parmesan and artichoke hearts. It's creamy and salty with a tangy spicy kick- just yummy!
One last thing-- while the recipe calls for regular mayo, this is one time I actually think this works better with light mayo. It makes the dip less greasy and seems to come together better. You won't notice a difference in flavor.
Artichoke and Chilies Dip
1 (14-oz) can artichoke hearts, drained and chopped
1 (4-oz) can green chilies, seeded and chopped
1 cup grated Parmesan cheese
1 cup regular or light mayonnaise (I prefer light for this recipe)
dash hot sauce (I use Frank's Red Hot)
optional: paprika to garnish
Preheat oven to 350 degrees, Combine all ingredients and pour into a greased 8-inch square baking dish or a small decorative baking dish. Sprinkle top with paprika if using. Bake 20 minutes or until edges are golden and bubbly. Serve with pita chips or your favorite crackers.
Adapted from Delightfully Southern Holidays (The link is to her first cookbook, Delightfully Southern, not the Holiday version I used which I couldn't find a link to on the internet. But, I have both of Middleton Clark's cookbooks and they are wonderful.)