To me, football isn't just about the sport. Yes, I know a lot about football and I like watching both the NFL and college (go Browns and go Michigan!) but what I love is getting together with lots of friends, both at our house and at bars, and celebrating together. Does it matter if we are all cheering for the same team? No, not necessarily. But it's about eating good food, drinking cheap beer, and screaming loudly at the TV.
So this weekend marked the first time Brett was back in town for football season. A couple of friends came over to watch the Michigan v. UMass game. Truth be told, it was a complete blowout. We won by 50 points. But it was still an excuse to have people over. I sipped on micheladas and ate artichoke dip. Yum, right?
This recipe actually comes from my mother. When I first moved to DC I was invited to bring a dish for a potluck and was assigned an appetizer. Now, having just graduated from college I was pretty cooking inept. I was used to having people cook for me. And I was faced with preparing something other than easy mac. So I asked my mom for an easy but delicious recipe and this is what she sent to me.
Since then, I have made this countless times. And it is always gobbled up. Like, lick the bowl clean kind of gobble up. And as you'll see it is super easy to make.
But if you want to bring a dish that will have everyone worshiping you and begging for more, this, my friends, is what you bring.
4 garlic cloves miced well or pressed in a garlic press
3/4 C parmesan cheese
2 C 0% fat greek yogurt
2 T mayo
1/2 t pepper
1 lemon, juiced
2 16 oz cans of artichoke hearts
Preheat the oven to 350°. Combine the garlic through the lemon juice.
Combine and add to an oven safe bowl or dish.
Put in the oven and cook for 50-60 minutes. You want to remove it when it's browned and bubbling.
Serve with chips, triscuits, or vegetables. Really anything works, as it's just a vehicle to scoop up this creamy deliciousness....enjoy!