Hot artichoke dip

Cooking from Denim to Lace, 598 pp.
by Alice Laue
Morris Press, Nebraska, 1990
Cooking on page 32

This ring-bound cookbook is from my home state of Nebraska. The author is related to a dear friend of mine. By chance, I have two copies—one for each of my daughters.

It has almost 600 pages, so I may return to it in future.

Page 32 also has a recipe for Beef Stroganoff Dip (sounds weird) and a quote at the bottom of the page—‘A gossip talks about others; a bore talks about himself; a brilliant person talks about you.’

Alice says this is good served with assorted vegetables or crackers, which is what I do with most dips.

Recipe—Hot artichoke dip

1 (10-ounce) can artichoke hearts, drained and towel-dried
1 cup mayonnaise
1 cup grated Parmesan cheese
1/8 teaspoon garlic salt
5 to 6 drops Worcestershire sauce
1 to 2 drops Tabasco sauce

Chop artichoke hearts and mix well with mayonnaise and cheese. Blend in garlic, Worcestershire and Tabasco. Pour mixture into a greased 6 x 6 x 2-inch glass ovenproof dish. Bake at 350°F until bubbly. Serve on toast points or use as a dip with chips or crackers. Yield: 2 1/2 cups.

How it played out
Years ago, my friend and neighbour, Ronnie, taught me to make a very similar dip. Her recipe called for slightly less Parmesan (3/4 cup) and 1/4-1/2 cup of chopped mild, pickled chillies.

So in the midst of making this recipe, I went into automatic pilot. I forgot to towel dry the artichokes because Ronnie never did. I added the full cup of Parmesan, but forgot to grease the pan, or add the garlic salt and Worcestershire and Tabasco sauces. I did, however, ‘remember’ to add 60 grams of the not-listed chopped pickled chillies. Oops!

I make my own mayonnaise—have done so for 30 years—which has no added sugar. One of our daughter’s has posted the recipe on Try it—super easy, super tasty and no sugar.

I really like adding chopped chillies to this recipe, so will probably always make it Ronnie’s way. I also prefer using her slightly reduced amount of Parmesan. This batch seemed just a little dry (glad I didn’t dry the artichokes too), and I can attribute that only to the extra cheese.

That said, I took the finished dip to Friday night drinks at work, and everyone loved it. Just wait til they taste the real version.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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4 Responses to Hot artichoke dip

  1. shannon hall says:

    For the gal with the cook book from…. cooking from denim to lace … I lost some of the pages from mine. there is a beef strognauff recipe on apx pg 252 can I get it from you PLEASE. IT IS MY FAMILIES FAVORITE and I lost it. and can’t find the book anywhere.
    thanks Shannon Hall

    • leggypeggy says:

      Hi Shannon — Bummer about losing pages from the book, but happy to help. Here’s the recipe. And you’re right. It’s on page 252.

      Beef stroganoff
      1 1/2 lbs sirloin (cut in 1 x 1/4-inch strips)
      3 1/2 tbsp flour
      1/4 c butter or margarine
      1 cup chopped onion
      1 10 oz-can condensed beef bouillon
      1 tbsp worcestershire
      1 tsp salt
      1/2 tsp dry mustard
      2 tbsp tomato paste
      1 cup sour cream
      1 4 oz-can chopped mushrooms (drained)

      Dredge steak with flour (reserve remaining flour). Brown quickly in melted butter in a 12-inch skillet. Add onion and cook 3 to 4 minutes. Remove meat and onion from skillet. Blend reserved flour into pan drippings in skillet. Cook over medium heat 1 minute, stirring constantly. Stir in bouillon and worcestershire. Cook, stirring constantly, until thickened. Stir in salt, mustard and tomato paste. Blend in sour cream. Add meat and mushrooms. Serve over rice or noodles. Serves 4–6. Can freeze.

      I have a great stroganoff recipe too, if you ever want to try it.

      P.S. I deleted your email address from your message so you don’t get spam, and sent the recipe to you too. 🙂

    • leggypeggy says:

      Hello again — There are two stroganoff recipes on page 252, so here’s the other one.

      Beef stroganoff
      3 tbsp olive or cooking oil
      2 lbs round steak (cut in 1 x 1/4-inch strips)
      1 onion finely chopped
      1/2 lb mushrooms, sliced
      1 tbsp tomato paste
      1 tbsp flour
      1/2 sherry
      salt and white pepper to taste
      1 pt sour cream
      noodles, cooked and drained

      Heat oil in a heavy skillet, add meat and brown it. Push meat to one side of skillet and add onion and mushrooms. Sauté over medium-high heat until onion is soft, then mix with meat. Add tomato paste. Sprinkle flour over all and blend well. Add sherry and stir until a gravy is formed. Season with salt and pepper. Cook, covered, until meat is tender. Blend in the sour cream and heat, but do not boil. Servie over noodles. Serves 6.

  2. Pingback: Delicious meatballs | What's cooking on page 32

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