Mom’s Famous 4 Ingredient Artichoke Dip

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RECIPE:
Mom’s Famous 4 Ingredient Artichoke Dip
https://www.notanothercookingshow.tv/post/moms-4-ingredient-artichoke-dip
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This is my mom’s famous four ingredient artichoke dip to make my mom’s artichoke dip one of my mom’s absolute holiday Staples all you’re going to need is one cup of mayo one cup of Parmesan cheese a good can of archo carts and 1/2 cup of sour cream First Step chop the artichoke

Carts now if my voice sounds a little off it’s cuz I’ve been sick for the last 5 days I guess the whole year caught up to me all at once so I apologize we just want to pour that arti choke can into a strainer take some paper towel and just

Sort of squeeze any the moisture out we don’t want that moisture leeching into our sour cream and Mayo mixture then we can place it onto a board and we just want to chop it and I want to chop it not to a fine mince but I want to break

Up all the AR choke I want to have it nicely chopped so it distributes nicely into the dip so now that we have that we can add in our one cup of mayo into the bowl next 1/2 cup of the sour cream and I can just eyeball it in that cut

Measure the original recipe actually only had Mayo in it but my brother changed it added a little bit of sour cream and it just adds an added creaminess to it that everyone seemed to like better so it went from 3 to 4 but it’s still very affordable minimal

Recipe to make on a holiday then of course about a cup of parmesano regano grated and I’m going to add about a cup and then reserve some of the cheese for sprinkling on top also going to season it with a little bit of salt and then just mix it all together until it’s

Thoroughly combined and creamy now you’re going to need some sort of baking round some ceramic I’m going to put that on a sheet tray I’m going to add the dip right into it we’re going to bake it into this and serve it right in the vessel we bake it in level out the

Top and then finish it with a nice layer of parmesano Regan now this is ready to bake and I have now just turned on the stove to 350° and we have to let that preheat and while it does I can prepare what I’m calling the urv board basically at the

Holidays I got a dip I’ve got my stroli I’ve got cheese platters all this stuff taking up a lot of space when many people don’t really have a ton of it so my idea is to just take all the ures you’re going to serve put it on one

Board and we’re going to take our dip maybe you’re going to make my bacon onion dip that I have in my holiday plan of attack linked down in the description but you’re going to use a hot dip as the centerpiece some fresh bread around it then you start to build a meat and

Cheese board with nuts Honeys all those little goodies crackers and then say you even make a stroli like we made last episode you can then start to build in the wedges of stroli all around and you’ve got everything you’re going to serve while guests are arriving or

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Into the center of the board and then surround the bowl with those pieces of bread to create almost a mold for the dip on the board so now that we have our mold set I’ll pull it out get it back on the baking tray and when the oven’s

Ready to go I can throw it in there and then begin to build my cheeseboard around it and the oven’s hot so I’m going to throw it in that 350° oven now we’re going to bake that for 35 minutes and then give it a check we’re just looking till it’s bubbly and golden

Brown so now the idea here is going to use about three cheeses about three meats and we’re just going to be a little thoughtful about it I’ve got an aged cheddar I always like to have like one cheese that’s aged particularly a cheddar because I just like that and

This is a sweet redg grass cheddar it’s one of my favorites next you got a soft cheese I’m going with a local Hudson Valley Cam and bear one of my favorites and then we have this goat cheese Humbolt fog now to you this might look like blue cheese but it is not blue

Cheese it’s goat cheese and that line running through it is not necessarily mold that is a flavorless odorless vegetable a it’s meant to sort of help create this rind on the outside and goat cheese is a little acidic so the ash balances it out it is a spectacular

Cheese don’t let the look of it fool you if you don’t like blue cheese you should give this a try now I need to prep the cheeses for the cheddar I’m going to cut that block in half and then just cut these little triangles out of each of

Those little blocks next for the cam bear it comes in a little square so I’m going to cut it in half and then cut those halves into little triangles as well and then for the humbal fog we’re just going to give it a cut in half and

To play place them you know you don’t have to really be super artistic but you are sort of being abstract in the way that you place these things thinking about color alternating color spacing them out so that you can then place other things in between next up the three meats we’ve

Got pruto di Parma sliced very thin some salami and some spicy sopras now same idea for the meat I’m just going to start to gently lay pces of meet in little groups spaced out similarly to the cheese I’m going to start with the pruto and then I can move into the

Salamis and I’m just going to fold them in these little patterns and cradle them in these little nooks I find on the board and to fold them you just fold one in half and then you fold that half again pinch them by their little narrow points and then you place a bundle of

Those wherever you see fit it’s also why you want to get those meats sliced very thin because it makes for folding them like this and creating this this beautiful presentation a lot Easier once your meats are placed on the board then we can place in our little Honeys and jams I have a nice little truffle honey here a light honey and I’m going to pair that with a little fig Jam that’s one of my favorites and then we

Can take some nuts I’ve got some roasted salted almonds you can add some caramelized peans whatever you have again scatter little bits around the board next I’m going to take some raincoat crackers these are some of my favorite crackers I’m going to just sort of scatter them around as well along

With some grini sticks these are delicious you can wrap pajo around them I love having them on a cheeseboard now I love some red grape on there so I’m going to cut some red grapes and I’m just going to sort of border the whole board with

Those and then we can sort of finish it up with a little Greenery so I take some nice beautiful fresh thy and just sort of place them all around the board now it’s been 35 minutes and the artichoke dip is bubbly and beautifully browned we

Can take it out place it in the center of the board where we set our mold and then this beautiful festive inviting board is ready to serve all your guests and with a board like this eating it is just fun that tastes like Christmas to

Me like do you see the sort of fun that you could have maybe I take a little piece of cheddar over here take a little almond take a little pruto and just sort of make a little meat Hammer with it you could hit it with a little bit of Honey

Little truffle honey you can give it a dip into the arch choke dip it’s a fun little build it-yourself kind of board with all the goodies on it you can change the meats the cheeses whatever you want but it’s just sort of a framework for me to present all of the

Ordes in a more compact way this recipe is going to be in my holiday plan of attack link down in the description the ebook that just covers all of my family’s recipes in one convenient place and it helps me pay for some of the people who help me throughout the year

And this is my last recipe of the year I need to go somewhere and chill the out I will see you around the beginning to middle of January and I can’t wait to start 2024 with you guys I wish you a very merry Christmas a happy holidays

That’s all that I have today I’ll see you next time until then take care of yourself and go feed Yourself