Day 21.
I love the jalapeno artichoke dip from Costco. I think if I ever live all by myself I want to fill a bathtub with that stuff and climb in with a bag of Pita chips.
that's not weird or anything, is it?
Anyhow, I tried to re-create this dip without having any jalapenos on hand, and minus the Pita chips (since we're gluten-free and all now. if you aren't--I highly recommend pita chips. they rock.)
The Ingredients:
--jar of marinated artichoke hearts
--block of cream cheese
--1/2 t crushed red pepper
--shredded cheese for garnish (optional)
The Directions:
Drain oil from artichokes and either chop the 'chokes by hand, food process or blend. I chose to blend.
I love my vitamix. Don't worry crockpot. You're still number 1.
Dump everything into a mini-crockpot, or insert a heat-safe dish into a large crock stone. Or quintuple the recipe so the whole thing is full. Your choice.
Heat on high for 2 hours or low for 3-4. Stir well and serve with bread, chips, or veggies. You can also add some shredded cheese to the top for an extra layer of gooeyness.
The Verdict:
Yum. I can imagine many, many variations on this---put in some fresh crab, double-up on the artichokes, put in some canned salmon add chopped green olives, etc.
