Dips

We hosted a shower for our friends, Ben and Jennifer on Saturday. I loved this opportunity to make some favorites and some new recipes. These dips were all three hits with the crowd. I'll definitely be making them again.

Jalapeño Popper Dip

This makes a small amount. It made 2 ramekins, so you could double the recipe for a 1.5 quart dish and I think that would be perfect.

1 package cream cheese, softened

1/2 cup mayo

1/2 cup sharp cheddar, shredded

1/2 grated parmesan cheese

1 4 oz can sliced pickled jalapeños (the smallest Publix had was 7.5 oz, so I used a little over half)

1/4 cup panko bread crumbs

1/4 cup parmesan cheese

Mix cream cheese, mayo, cheddar, parmesan, and jalapeños in a bowl. Pour into baking dish. Mix the panko and parmesan and sprinkle over the dip. Bake at 350 until sides are bubbling and top has turned golden brown, about 20 minutes.

*This was REALLY good! I think next time I will dice some fresh jalapeños too and add those in with it to make it a little spicier.

This is a salsa that my friend Emily makes and I have posted it before. Check out this black bean dip from a previous post.

And now for my FAVORITE dip of all time...Artichoke Dip

My very best friend's mom makes this EVERY single Christmas eve and I eat it up every year! I just see it and I think about laughing over glasses of wine on Christmas Eve and all those years we have spent together. It's such a comfort food for me.

2 cans regular artichoke hearts

3 Tbsp mayo

pinch garlic powder

1/2 cup parmesan cheese

Drain artichoke hearts and chop. Mix in some mayo-start with 2 Tbsp and then add more as needed. I ended up with about 3 Tbsp. Add garlic powder and parmesan. Stir together and bake at 350 for about 20 minutes-until bubbly.

It's so simple and yet it's my most favorite thing!!