Artichokes... mmmm... is there anyone else out there that likes artichokes as much as I do? I could make a Dr. Seuss book about how much I love artichokes. The book could be called One Artichoke, Two Artichoke, Red Artichoke, Blue Artichoke, or how about Oh the Artichokes You'll Eat. I am also quite fond of Green Artichokes and Ham. I think you get the point... I really like artichokes. It hasn't always been this way. My parents used to cook artichoke chicken for dinner and I would pick the artichokes out. It wasn't until I tried my dear friend, Deanna's recipe, that I learned that I really like green artichokes and ham... sorry I had to throw that back in there. There was no surprise that I would serve Deanna's Artichoke Dip at our Superbowl party because I tend to make it at every party we host. For those of you that know Deanna, you know that this recipe has to be fantastic! Oh and for all of you readers who caught that this is a Superbowl recipe that didn't get posted until March should not be surprised that it took me this long to blog.
Ingredients:
1 cup artichoke hearts, chopped (I use whole can)
8 oz cream cheese, room temp
1/2 cup sour cream
1 cup Feta Cheese with Kalamata Olives, Sundried Tomato and Basil (I used Mozzarella)
1/2 tsp Cavendar's seasoning (optional)
I used the light version of all my ingredients to make it slightly healthier. You couldn't taste the difference between the light products and the regular products.
A close-up of the marinated artichoke hearts 
Chop up the artichokes into tiny pieces.
Combine all ingredients listed above.
Transfer dip into a Pyrex dish and bake for 30 minutes at 350 degrees.
Serve hot with crackers, pita triangles, or bread.Bon Appetit!
I have waited so long for you to post this recipe! I'm sure it is somewhere around the kitchen but I can't seem to find it. Nice to have a delicious dish to serve often. However, I do think you need to consider putting me on more of your guest lists.
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