Thursday, September 1, 2011
Gooey Corn and Artichoke dip
First off, I was too anxious to try the dip to let it bake as long as it needed, and the golden brown crust that should crown the top is missing. Also, I cooked it in glass and it was rather deep, so I likely should have let it cook longer, maybe even at a high temp. But look at me, already starting off with the negative. This dip is good. This dip is creamy. The corn in it is amazing. This dip will disappear very fast at any dinner party. It just didn't hit my artichoke dip sweet spot. Ben may argue a bit with me on that point, but it just wasn't quite there. I'm still searching for the artichoke dip to put into my big green cookbook, and this wasn't the one. It's out there, I'll find it. And until then, I'll be dreaming of hot crab and artichoke dip....
Gooey Corn and Artichoke Dip
Inspired by the Big Girls in a Small Kitchen
2 14 oz cans artichoke hearts, drained, half finely chopped, half roughly chopped
2 ears of corn, kernels removed
Preheat the oven to 350°F.
In medium bowl, mix together all ingredients. Taste and season more if necessary. Pour into ovensafe dish. Bake in oven until top is golden brown, 30-35 minutes. Your patience will be rewarded!