In honor of Super Bowl Sunday, Banjo Man received this photo from an old friend. He was quite thrilled to show me that he had played football, though the thought of that just boggles my mind.
He’s on the far right, number 86. Lookin’ tough, Banjo Man!!
We always go to Ruth & Kenny’s for their Super Bowl party–always a great time!!!–and this year when I asked Ruth what I should bring (appetizer? dessert?) she hesitated a second and then said, “Well, there is something, if it’s not too much trouble…”
At that point I was very afraid she would ask me to make my flourless chocolate cake, which is an amazing amount of work but worth it when you take a bite, but I have the energy of a half-dead turtle right now and have not cooked more than twice or shopped for groceries at all since we were in Texas.
Ruth continued. “Would you make your hot artichoke dip?”
OF COURSE I WOULD!!!
I assured her it was very easy and no trouble at all. All I had to do was pray that my old food processor, cracked and dying, would hold up for one more batch of dip (and it did!).
Here’s the recipe, adapted from Pioneer Woman’s recipe:
2 cans of artichoke hearts, drained
1 8 oz block of cream cheese
1 cup mayonnaise
2 green onions, chopped (or more, if you like–they’re important to the flavor)
1 cup Parmesan cheese
Tabasco sauce, according to taste OR cayenne pepper but don’t be shy
salt and pepper to taste, but sometimes I skip it because the Parmesan is salty enough
I dump all of this into the word processor and mix it up.
Put into baking dishes (I use two rectangular dishes 8″x 4″ x 1.5″). I’ll use one for company and freeze the other for another time. For the Super Bowl party I made 1 1/2 times the recipe and used bigger dishes. Bake at 350 for 20 minutes if at room temperature, and longer if previously refrigerated, until hot and bubbly. Your kitchen will smell heavenly!
I serve it with Wheat Thins. Pioneer Woman says the leftovers make a great sandwich spread.
It was a big hit at the party and Ruth was happy. No one missed the gourmet chocolate cake!!!!
Were there a recipe for this body of work, the list of proverbial ingredients might read something like this. Of course you’d have to let the tangible raw materials simmer first for maybe hundreds of years inside the homes and buildings of the New Orleans landscape—the very bones and supporting structures of the city’s eclectic and historic neighborhoods.
