Yakima’s Award-Winning Cheesy-Spicy Hot Artichoke Dip
Super Bowl LV is this Sunday. While there may not be the same kinds of big gatherings that we're accustomed to, you can be sure that Americans will not pass up the opportunity to partake of all of the joy of snacking. This day, after all, is second only to Thanksgiving when it comes to our caloric consumption as a nation. We have a responsibility, therefore.
It's estimated that there will be no fewer than 12.5 million pizzas delivered. If you've wondered why there is currently a chicken wing shortage, I'm suggesting it has to do with the estimate that we'll consume 1.4 billion wings during the 'big game'. That's 700 million chickens!
As promised, here is my recipe for a family, friend, and co-worker favorite over the years. I call it 'Cheesy & Spicy Hot Artichoke Dip'. Make no mistake, it's spicy, but not Spicy-Hot. The 'hot' in the name refers to how it needs to be served. You'll never see me advocate for a culinary violation like cold artichoke dip. This is too cheesy and must be served hot to fully appreciate its oooey, gooey, goodness.
CHEESY & SPICY HOT ARTICHOKE DIP
1 - 8-ounce block cream cheese (slightly softened, not melted, for easier mixing)
2 cups mayonnaise (olive oil or canola mayo is best)
1 14- ounce can artichoke hearts, not packed in oil, drained, and chopped.
2 green onions, thinly sliced
1/2 cup grated Parmesan (grate yourself – not from the can)
1 cup shredded Mexican cheese blend
10 Drops hot sauce – I use Huy Fong Sriracha or this amazing Silagy Habanero Sauce
3 Splashes Worcestershire sauce
Kosher Salt and Black Ground Pepper
Bale Breaker of your choice (for drinking while you cook)
Preheat oven to 350 degrees
Use a mixer to beat the cream cheese until smooth. Then, so that the cream cheese doesn't feel singled-out, beat in the mayo until smooth. Beating until smooth is very important and will create a light and creamy dip that will be free of embarrassing lumps. Now add the other ingredients and stir together until combined. Transfer the mixture to a baking dish. Bake in a preheated oven for 40 minutes until the top is golden brown and the dip is bubbling hot. As I indicated earlier, you must serve hot. I prefer to serve with a variety of crackers, veggies, some good hearty bread, whatever you like that will hold up under the weight of the dip without crumbling. I would suggest NOT using flavored crackers as this dip will pack a big flavor profile.
I had to make this today for the benefit of the article, so I'll be forced to eat this and make a fresh batch for Sunday. Occupational hazards. Have a great game!