The next recipe in my stash is from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin. I’ve had this dip on the schooner before while out sailing and I always think that a food tastes better on the boat and I know I’m not alone in this thought.
Artichoke & Red Pepper Dip
Recipe by Anne Mahle
1 8-ounce jar marinated artichokes, liquid drained, minced
1 small can chopped green chilies
1 small can chopped red peppers
½ cup mayonnaise
½ cup salsa
Fresh black pepper to taste
2 cups grated cheddar or Monterey Jack cheese
Preheat oven to 400 degrees. Mix all ingredients together then spoon the mixture into a large oven proof platter or shallow casserole dish. Bake until bubbly and lightly brown on top, approximately 15 minutes. Serve with crackers or corn chips.
Makes 3 cups
NOTES: I made this dip to bring with me to my in-laws for Christmas this year and it was a big hit. I was so glad to have made more than I needed and got to bring some home with me to snack on later in the week. I couldn’t find chopped red peppers so I used a 1 cup of salsa instead. When at the store I saw a bag of already grated cheddar/Monterey jack blend – this worked out quite well. I like the combination of the two cheeses but imagine one or the other would work out just fine too.
In the cookbook Chef Anne says this dip can be made ahead of time and stored in the fridge or freezer until you’re ready to bake it. I made the dip early in the morning, used a pie/quiche dish and brought it with me. I baked it at my mother-in-laws – it worked perfectly. This is an easy to make, wonderful hot dip to have during a football game or with afternoon snacks at a B&B. I served it with mixed basket of crostini and sliced baguette.