Let's get this out of the way straight off; there is nothing remotely healthy or virtuous about dip. Doesn't matter that the buffet table 
appearance thereof might potentially add the occasional baby carrot or celery stalk to what otherwise would have been a produce-free day.
The presence of dip is what tells guests that they're not Chez You for a tepid Sunday brunch or a wholesome weeknight family meal. Nope, the second that soup mix meets mayo (or sour cream, or a deliciously unholy combo of the twain - and using low-fat versions is just...unseemly), it's party ON. There are people coming over (because really, you don't make it just for yourself -- not that we're judging) and they're lookin' to get dippy with it.
Dip is about rich, creamy abandon and tossing caloric concern and utensils to the wind. Dip is neither prim, nor graceful. It is, by definition, sloppy and gloppy -- ideally communal, thus requiring some manner of social contract to oversee the allowance or forbidding of the controversial double-dip. It can be the social nucleus of a gathering, minus the impairment that a similar number of trips to the bar would bring. Everyone comes to the dip bowl – young, old, man, woman, sinner, saint. Everyone, that is, save for partygoers heck-bent on making sure that each and every one of their co-celebrants know that oh my gosh, dip is soooooo bad for them, and don't they know how many calories and how much trans-fat and cholesterol and baby kitten blood is in just one ounce of that?!?
Ya know what? More dip for us.
(P.S. I'm forever in search of the perfect hot cheesy artichoke dip recipe if anyone cares to share theirs in the comments below.)
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Reader Comments (Page 1 of 2)
7-22-2007 @ 2:36PM
Carol said...
My hot cheesey artichoke dip is akeeper.
I use frozen artichoke hearts, my King Sooper started carrying hearts only, frozen individually.
Saute an onion in oil, then add about 1/2 c cream. Then artichokes. Then add 8 oz of cheese, sometimes I use mozzerella, sometimes a combo of cheddar and mozzerella. sometimes I add feta too. Then 4 oz cream cheese. Sometimes I add frozen spinach. And then play with it. Does it need more cream, cheese, or? The cream cheese really adds to it, my kids and grandkids dive in!
Reply
7-23-2007 @ 10:35PM
Jody Weems said...
Here is my hot artichoke dip:
1/2 cup mayo
1/2 cup sour cream
1-2 jars marinated artichoke hearts, drained and chopped, or one box frozen artichoke hearts, cooked and roughly chopped
1/3 cup grated Parmesan cheese
1/8 tsp Tabasco sauce
1 clove garlic, finely chopped
1/2 tsp dry basil or 1 Tbsp fresh basil, chopped
1/3 tsp onion salt (optional)
salt and pepper to taste
In medium bowl, combine all ingredients, stir to mix. Spoon into small ovenproof dish. Bake in 350 degree oven for 30 minutes or until bubbly. Makes 2 cups. Serve with crackers or small oven-baked bread slices.
Alt: Add one 8-ox packge of frozen spinach, thawed and squeezed dry before baking.
Alt: Replace 8 oz cream cheese for sour cream.
Enjoy!
Reply
7-24-2007 @ 11:54AM
Lisa said...
This is recipe is so good and super easy!
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup grated Parmesan cheese (about 4 oz.)
1 clove garlic, finely chopped
Preheat oven to 350°.
In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers
Enjoy!
Reply
7-24-2007 @ 12:11PM
Ann said...
Artichoke Heart Dip... easiest recipe:
1 – 14oz. can artichoke hearts, drained and chopped
1 c mayonnaise (must be Hellman's - can use reduced fat)
1 c fresh parmesan cheese (grated -not powdered)
Mix together and bake at 350º for 30 minutes - or microwave until warm. Serve with crackers.
Reply
7-24-2007 @ 2:14PM
DIAMOND said...
how about a HEALTHIER version that is DE-LISH? try this
1 4oz jar of drained, chopped arties
1 8oz brick neuf or cream cheese at room temp
3/4cup PLAIN YOGURT
1 10oz thawed and rinsed and chopped spinach
salt and pepper
combine all ingred, bake at 350 until hot and bubbly and DE-LISH!!
Reply
7-24-2007 @ 10:21PM
Douglas said...
The Dip article was not easy reading. Cooking and dietary information should be informative yet friendly for such a fun job as cooking.
Reply
7-28-2007 @ 10:48AM
lisa said...
please remove your babyhippobakes link!!! take you to porn choices!!
Reply
7-28-2007 @ 11:20AM
Marilyn said...
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's Real Mayonnaise
1 cup grated Parmesan or Romano cheese (about 4 oz.)
1 small can finely chopped JALAPENOS
Preheat oven to 350°.
In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers
Reply
8-05-2007 @ 12:54PM
bARBARA jAKUBAS said...
i'M NOT A DIPPER BUT AFTER READING THESE RECIPIES i WILL BE!
Reply
8-19-2007 @ 7:09AM
doro camporeale said...
Great dip receipe !
Reply
8-19-2007 @ 8:10AM
Gardenia said...
THANKS!!! for the recipes. You were on my wave length, I was needing help for tasty hot weather dips. Thanks.
Reply
8-21-2007 @ 4:20PM
Carey said...
1 box frozen artichoke hearts (thaw and chop fine)
1 can real crab meat (drain)
2 cups mayo
1 cup shredded swiss
1 cup shredded parmesan
2 tsp. garlic powder
2 tsp. cayenne pepper
bake @ 350 until top browns(30 min), serve with bread
Reply
8-25-2007 @ 2:20PM
HOWARD said...
DOES ANYONE HAVE A GOOD RECIPE FOR BEER-CHEESE SOUP??
THANK YOU!!
Reply
8-25-2007 @ 4:24PM
Hildi Jansen said...
These artichoke recipes sound great. Can hardly wait to try them.
Reply
9-07-2007 @ 3:40PM
Debbie said...
I was at a wedding and they had a creamy (it had a little Mustard) dip used with crisp asparagus. Anyone out there have a recipe. It was so good.
The simple artichkoe dip 1 can Artichoke, 1 cupHellmans, 1cup grated parm, 1 tsp garlic , top with parm and bake, it's the best and easiest.
Reply
9-22-2007 @ 6:38PM
beth said...
i like a sour cream veg dip that my mom make so good
Reply
9-22-2007 @ 7:21PM
Renee' said...
Yummy artichoke dip.
1 can artichoke hearts, chopped
1 can black olives. chopped
1 cup mayo
1 cup grated parmesean cheese
pepper and garlic powder to taste
bake at 350 until golden brown and smelling delicious!! Enjoy!!
Reply
11-30-2007 @ 10:59PM
regina said...
For your beer-cheese soup question, try epicurious.com
Reply
12-04-2007 @ 6:53PM
S.P. said...
The easiest artichoke dip is:
3 cans or jars of artichoke hearts, 2 cups mayonaise, 1 cup shredded chedder cheese. Put it all together in a small pan and cook at 350 for about 30 minutes(Till cheese melts) Stir it up and ENJOY!!!! TOO EASY!
Reply
1-10-2008 @ 4:39PM
Queen B said...
My Favorite Dipper Recipe...
1 (14 oz) can artichoke hearts, driained & roughly chopped
1 pkg. frozen spinach, thawed & drained
1 small can diced green chilies
1 c favorite mayo, I make my own
1 c sourcream, I use low-fat just cause
1/2 c parmesiano-reggiano
just mix all the ingredients together, place if 8" square baking dish. Bake @ 350F for 20-30 min. or until bubbly. enjoy.
Reply