May I start out by saying…this is a Paula Deen recipe.
I have mixed feelings about her style of cooking but I will say, I love her liberal use of fats.
Yuuuumm.
This was no exception. Fatty and deeeeelicious.
I ate it every day for lunch and snacks for a bout 4 days after I served it.
Then I decided to photograph it and throw it and away and be done with it. I am TRYING to get myself back to pre-baby weight. Exercising is never a problem for me – it’s the eating.
But I am still nursing of course so that is my excuse for continuing to eat what I want 🙂
Eh. The weight’s coming off, slowly but surely.
So I am planning on enjoying the holidays.
I served this dip in my teensy crock pot at our pre-thanksgiving dinner for Jeremiah’s research group. I love that little crock pot. I think it was like $10 at wal-mart and I use it all the time.
Paula baked the dip in the oven but seriously. Why bother? This was WAY easy and usually when you are throwing a party or whatever you don’t want to take a lot of time putting together dips.
Set it and forget it, right?
Ok so here’s the deal:
Ingredients
- 1 (8 ounces) block cream cheese, softened
- 2 cups mayonnaise
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- Dash hot sauce
- Dash Worcestershire sauce
- Salt and pepper
Preparation Instructions
1. Place all ingredients in a small crockpot and turn it on high.
2. After about an hour, give it a stir and serve with bread, crackers or veggies.
Yup, it’s that easy. Am I killin’ you with this? Cause it’s killin’ me. Seriously.
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