Savory Baked Artichoke Dip

What a cold, snowy day, beautiful, but only from inside. Huge wet flakes, abundantly falling...on top of 3 inches of slush, yuck. The low spots in our yard have open puddles with inches of snow cresting around the brim. There's only one thing to do, yes, make some comfort food.

I started Chicken Enchilada Soup this morning in the crock pot, but Samuel and I wanted something special, warm and cheesy now with some apples and tangerines for lunch.

This is not our usual lunch by any stretch of the imagination, we usually eat leftovers or tuna with salad, healthier fare but not as comforting on a snowy day.

I got this recipe from my friend, Pat, every recipe I've gotten from her is so good, even the cabbage soup was pretty tasty. I've only made a few changes, more garlic and more hot sauce to be specific.

This goes together in just 10 minutes then pop it into the oven, I used my toaster oven for this small dish to save some electricity.

1 14oz. can artichokes, drained
3/4 cup mayo (only the real stuff)
1 cup grated or shredded parmesan
4 cloves garlic, pressed or minced
1/4 teaspoon worcestershire sauce
4-5 drops hot sauce
In a 1 quart baking dish, mix together the parmesan and mayo,

 then add all the rest of the ingredients.

Stir to combine.

Place in a 350F oven for 20-25 minutes until cheese is bubbly and beginning to brown on top.

Mmmm :)

Serve with chips or crackers.
Share with those who did the real work!

They're so cute!