Okay, so, I tried to make that artichoke dip thing everyone’s been talking about. You know, the one with just three ingredients? Sounded too good to be true, but I gave it a shot anyway. I mean, who doesn’t love a simple recipe, right?
First, I grabbed a can of artichoke hearts from the pantry. I think they were the quartered kind, but it probably doesn’t matter much. I drained them real good, ’cause nobody wants a watery dip. Then, I dumped them into a bowl.
Next up, mayonnaise. Now, I’m not a huge mayo fan, but it’s essential for this, apparently. I scooped about a cup of it into the bowl with the artichokes. Honestly, it looked kind of weird at this point, just these pale artichokes and a big glob of white mayo.
Last thing was some Parmesan cheese. I had a bag of the pre-shredded stuff, which made things easier. I poured in a decent amount, maybe half a cup or so? I didn’t really measure, just eyeballed it. Then, I mixed everything together with a spoon. It took a bit of elbow grease to get it all combined, but eventually, it started to look like an actual dip.
The Baking Part
- Preheat the oven to, like, 375 degrees.
- Spread the dip into a small baking dish.
- Pop it in the oven for 20 minutes, maybe a little longer. You want it to be all bubbly and golden brown on top.
While it was baking, I sliced up a baguette I had lying around. You could use crackers or chips or whatever, but I figured bread would be good for scooping. Once the dip was ready, I pulled it out of the oven and let it cool for a few minutes.
Finally, it was time to try it. I dipped a piece of bread into the warm, cheesy mixture and took a bite. And you know what? It was actually pretty darn good! Creamy, savory, with a nice tang from the artichokes. I was surprised, I gotta say. It’s not the fanciest thing in the world, but for a three-ingredient dip, it definitely gets the job done. I ended up eating way more than I planned, and so did my family. So, yeah, I’d say this one’s a keeper.
