Hot Artichoke Dip

Back before the holidays, I tasted the most delicious Hot Artichoke Dip that I had ever tasted. I'm embarrassed to say that I started off with a small sampling with crackers, but then returned for a more generous portion which I ended up eating with a fork. Needless to say, I asked the hostess for the recipe, which she generously shared, God bless her!

Like so many great recipes that I've gathered over the years, after I got it, I tucked it away and promptly forgot about it. Well, I pulled it out on two occasions recently, and both times it was a huge hit. Best part of all is that it literally takes about 3 minutes to prepare -- and one batch makes a very generous portion.

I figured with Superbowl XLIV just around the corner, now was the perfect time to share it. However I'll forewarn you though -- if you're watching your calories or fat intake, you may want to avoid it -- it's super rich.

You'll Need

• 1 14oz. can artichoke hearts (drained and chopped)
• 8 oz. mozzarella cheese, grated or shredded
• 1 cup Parmesan cheese (this dip is better if you a high quality cheese like Parmesan Reggiano)
• 1 cup mayonnaise (I’ve used light and regular, and it is much richer tasting with regular mayo)
• a sprinkle of garlic salt

Step By Step

1. Mix all ingredients together
2. Place in fairly shallow baking dish (8 x 4 loaf dish, or a pie plate works well)
3. Bake for 30 minutes at 350.
4. Serve warm with crackers or crusty baguette slices.

ENJOY!!

Double Chocolate Mocha Delight

It's been graduation party season lately, so I dug out one of my all-time favorite dessert recipes. It was such a huge hit at the first party (the bowl was practically licked clean), that I made it again for another party so that the people who missed it the first time around could enjoy it as well! This is a classic from my days with Pampered Chef...and no matter what, I never tire of it!

It's called Double Chocolate Mocha Trifle and it's a crowd pleaser. One word of advice -- it's not the prettiest dessert, so I wouldn't recommend making it in a glass bowl. I've adapted the original recipe ever so slightly. Hope you like it.

You'll Need

• 1 package brownie mix (prepared as directed for cake-like brownies)
• 1 3/4 cups cold milk
• 2 packages (3.4 ounces each) white chocolate instant pudding mix (if you can't find white chocolate, substitute either butterscotch or vanilla)
• 1/4 cup warm water
• 4 teaspoons instant coffee granules
• 2 cups frozen whipped topping, thawed
• 1/3 package Heath Bar crunch bits

Step-by-Step

1. Prepare brownies as directed for cake-like brownies
2. Cool completely and cut into 1-inch cubes
3. Dissolve coffee granules in warm water
4. Whisk pudding mix and milk until pudding starts to thicken
5. Add coffee to pudding mixture and mix well
6. Fold in whipped topping
7. Layer 1/3 brownies cubes on bottom of medium sized bowl
8. Top with 1/3 pudding mixture, spread evenly
9. Sprinkle with toffee bits
10. Repeat layers ending with toffee
11. Refrigerate for at least 30 minutes before serving

ENJOY!!

NOTE: If you want to pretty this up, buy a second container of whipped topping, thaw it, and put a skim coat of whipped topping over the top. Use a cake decorator to put small rosettes of whipped topping around the edge of the bowl, and large rosette in the center. Garnish with chocolate shavings and/or toffee bits.

Sorry I don't have a picture of this one...but trust me, it is DELICIOUS!!