I’m going to let you all in on a well guarded secret. Everyone who has ever been to a party thrown or attended by me has more likely than not experienced my “Super Top Secret Artichoke Dip.” People appear to love this stuff and I aim to please. The dish is always scraped clean and I’ve played it pretty coy over the last few years politely declining to share the recipe — until now.
Prepare to be “wowed.”
 The Secret Ingredients |
 Chop Chop Chop |
 Roasted Red Peppers & A Little Garlic |
 Combine |
 Bake, Serve & Receive Compliments |
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My Super Top Secret Artichoke Dip
Loosely adapted from the Hot Feta and Artichoke Dip on the Nabisco Website
2 cans (14 ounces each) artichoke hearts, drained and chopped
1 package (8 ounces) Feta Cheese, crumbled
1 cup Mayonnaise
1 package (5 ounces) Shredded Parmesan Cheese
2 Roasted Red Peppers, drained and chopped
1 clove garlic, minced
Assorted crackers for dipping (I prefer Triscuit Thin Crisps)
Preheat the oven to 350°F. Mix all of the ingredients together except the crackers.
Spoon the mixture into a 9-inch pie plate or 3-cup shallow baking dish.
Bake for 20 to 25 minutes or until lightly browned. Serve with crackers.