From our cookbooks, friends, & family
1. Karla’s Favorite Hot Artichoke Dip
- Preheat oven to 350 F
- 1 15.5 oz can artichoke hearts, drained (not marinated)
- ½ c aioli or mayonnaise
- ½ c parmesan cheese
- 4 oz mozzarella cheese
- pinch garlic salt
- 10 pitted black olives
- 1 small jar pimentos, drained and chopped
- Cut drained artichokes into small pieces. Add remaining ingredients.
- Mix. Place in lightly greased medium size baking dish (deep casserole dish).
- Bake 30 minutes at 350 F. Serve warm with toast points.
Note: This recipe came from our owner, Dave’s sister Karla. It was always a favorite at family gatherings particularly when Karla brought it in a big bread bowl. We have made this dip for many dinner parties at the Harrison House Suites.
2. Maryland Crab Dip
- 1 cup aioli or mayonnaise
- 1½ cup grated Cheddar or Gruyère, divided
- 1½ tsp Old Bay Seasoning
- 1 tsp Worcestershire sauce
- ¼ tsp dry mustard
- 1 lb jumbo lump crab meat (picked to remove shells)
- Preheat oven to 350º F.
- Combine aioli ¾ cup of cheese, and remaining seasonings in a 1- quart oven-proof casserole.
- Add crab and toss to combine. Top with remaining cheese.
- Bake for 25 minutes, or until brown at edges and cheese is thoroughly melted. Makes two cups.
This recipe comes from our Maryland neighbor, Heather Houde. She brought this dip to many a block party and progressive dinner. It’s an elegant hors d’oeuvre that can be served in a chafing dish, a hollowed bread bowl, individual phyllo tarts, or canapés. Now that we live in Washington state, I liberally substitute Dungeness crab for the Maryland Blue Crab.