The Christmas parties have begun. The first was last night at Katie Faulkner’s house for the Women of St. Paul’s. We are a ridiculously fun group. And there is alcohol involved. However, we do observe the culinary rules of being a good Episcopalian.
Katie and her mother, Helen, made a scrumptious beef tenderloin with yeast rolls. There were boiled shrimp with cocktail sauce. There was a blue cheese wedge topped with honey and walnuts. A yummy cheese ball crusted with pecans. Cream puffs. And, of course, I had to drag out the hot artichoke dip.
I say drag out because there is no more time-honored Southern holiday staple than hot artichoke dip. Along with sausage balls and cream cheese with pepper jelly it is just one of those things you expect at a party this time of year.
I would tell you that you need to use Duke’s mayonnaise for this, or Hellmann’s in a pinch. But you already knew that, didn’t you?
Hot artichoke dip
2 cans (14 ounces) artichoke hearts (not marinated), drained and chopped
2 cups mayonnaise
2 cups shredded Parmesan cheese
Juice from half a lemon
Combine ingredients in a bowl and transfer to a baking dish. Bake at 350 degrees about 30 minutes, or until lightly browned. Serve with Wheat Thins or any other cracker you like.