This Sunday, ardent football fans everywhere will be hunkered down in living rooms, bars, and restaurants across the country to watch the Denver Broncos take on the Carolina Panthers in the 2016 Super Bowl.
An estimated 184 million Americans will be glued to this year’s big game, and pundits speculate an estimated 14.3 billion dollars will be spent on everything from game day food and new televisions to athletic wear and decor. That makes Super Bowl the biggest sports day in the U.S.!
Fueling this spirited camaraderie with munchies is as much a part of the tradition as watching the multi-million dollar commercials and star-studded half-time show.
Whether you’re hosting or attending a game-day party, this crowd-pleasing recipe for Warm Artichoke-Parmesan Dip is sure to score a touchdown with friends and family. This long-time favorite comes from my sister-in-law, Debbie, and is so good it was featured on the Season 2 Cooking Guru video recipe series!
This generous, casserole-sized appetizer comes together in a snap, and is perfect served with pita/corn chips or slices of warm naan bread. It’s absolutely addictive and is guaranteed to disappear before your eyes!
WARM ARTICHOKE-PARMESAN DIP (serves 8-10)
Printable Recipe here: Farminista’s Artichoke-Parmesan Dip Recipe
NOTE: If you’re watching calories, you can substitute “light” mayonnaise, sour cream, and cream cheese (*not fat-free) with equally delicious results.
Prep time: 15 minutes; Cook time: 30 minutes
1 13.75 oz. can artichoke hearts packed in water, chopped
1 cup best quality mayonnaise
1 cup Clover sour cream
1 cup Clover cream cheese
1 cup fresh shredded parmesan cheese + extra to sprinkle on top
3 to 4 garlic cloves, minced
1 teaspoon each sea salt & fresh ground pepper
1 4 oz. can chopped mild green chiles (optional, but recommended)
Mix all ingredients in a large bowl until combined. Pour into a lightly buttered rectangular baking dish (9″ x 13″) and sprinkle lightly with extra shredded parmesan. Bake at 350 on the center oven rack for 30 minutes or until lightly browned and bubbly.
Serve with wedges of garlic naan, or pita/corn chips.