Food You Can Eat: My Grandfather’s Favorite Dip

Hey, don't be a dip.

21/11/21 butcherbakertoiletrymaker 5
Another Mrs. Butcher masterpiece. The picture--not the dip.

First things first:  This dip is kick ass.  However, as many times as I was in attendance at family gatherings, I have zero memory of this dip being served.  Mrs. Butcher says that it’s probably because my Grandfather had it parked on his lap which is a reasonable theory because—again—this dip is kick ass.

A caveat before we get started:  I only used half of the cheese that was called for in the recipe because Mrs. Butcher insisted that I stop adding more cheese.  It still turned out pretty well, but I’m telling you right now that if I make this again (and I will), there will be no stopping me.

Here’s what you’ll need:

1.5 Lbs. Fresh Parmesan Cheese, grated

½ Cup Mayonnaise

32 oz. Canned Artichoke Hearts, chopped

1 tsp. Garlic Salt

Mix all ingredients together in an oven-safe dish. 

I mixed it in a bowl first because the dish I was going to use wasn’t big enough for this part.

Cover with foil and bake in a 350-degree oven for 30 minutes.

My mouth is watering just looking at this picture.

Add more, or less cheese and/or artichokes to taste.

Serve with good tortilla chips—none of that Tostitos shit—while sitting on your neighbor’s porch watching them stuff themselves like heathens on this dip.

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About butcherbakertoiletrymaker 592 Articles
When you can walk its length, and leave no trace, you will have learned.

5 Comments

  5. Butcher, this IS good, tasty dip!😉😁😃

     

    Add in a few more ingredients, and you have the “Splartichoke” dip that *i* bring to family functions & potlucks (also, TRY SPREADING IT ON A GOOD, SOFT-ON-THE-INSIDE, CRUSTY *BREAD*!!!😉😁🤗)

     

    The Spinach-Artichoke dip i “inherited” from a former roommate starts off with many of the same ingredients as this dip, but it’s 2/3c of Mayo, and 2/3c sour cream…

     

    The recipe i have is approximately;

    16 oz shredded Parmesan

    2 cans (drained) Artichoke Hearts, chopped

    2/3c Mayo

    2/3c Sour Cream

    1 Brick Cream Cheese**

    1 block frozen, chopped spinach–thawed & drained thoroughly

    A large “blop” of minced garlic (we’ve typically used the jarred stuff–somewhere between 1 heaping Tbsp and 1/4c… (it all depends on how uch *you* like garlic!😉)

    Mix it all up, and put into a sprayed oven-proof dish.

     

    Bake for 30-ish minutes, until the parmesan & cream cheese is melted, and everything stirs together smoothly, then eat with tortilla chips, pita chips, or onto a sturdy-but-chewy bread that’s torn or sliced about 1/2″ thick.😉

     

    AND, if you like scrambled eggs–try mixing a decent-sized “blop” of the dip into your scramble the next morning!!😁💖🤤

     

    **I think THIS may be why there is less Parm than in your recipe!😉

     

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