Artichoke or Mushroom Dip
Artichoke dip is a wonderful “special treat” for a party (I first had it at an after-the-hurricane party). Even if you don’t have an oven, you can bake it on the stove.
If you can’t get artichokes, you can also make it with canned mushrooms. And for those with a milk allergy, there’s a dairy-free alternative!
Using mushrooms, we could find the ingredients in almost every town larger than a fishing village. And I’ve never had leftovers when I’ve taken this to a party!
1 can artichoke hearts, drained and chopped (not marinated work best, but marinated can be used if you drain them well)
1 cup mayonnaise OR light mayonnaise (fat free mayonnaise or any type of Miracle Whip does NOT work well)
1 cup shredded Parmesan cheese OR other mild cheese that will melt
Preheat oven to 350 degrees.
Mix all the ingredients and place them in a baking dish — a pie pan, pizza pan, or small cake pan work well, but use whatever you have.
Bake for 30 minutes at 350 degrees until lightly browned and bubbly on top.
Serve hot with your favorite crackers.
- Add some chiles or hot peppers
- Substitute canned mushrooms for all or part of the artichokes (bits and pieces work well, or roughly chop larger mushrooms)
- Sprinkle crumbled bacon over the top
- Add some diced ham or chicken bits to make a heartier dish — canned ham or chicken work well
- Add up to 2 cups chopped fresh spinach or 1/2 cup frozen spinach, well dried (canned spinach does NOT work well)
- Add some minced garlic or garlic powder
- Add a dash of Worcestershire sauce
For someone who can’t eat milk products at all, remove a portion before adding the cheese and bake it separately – it’s not quite the same, but it’s still tasty!
Want more boat-friendly recipes? Check out The Boat Galley Cookbook with over 800 recipes or get a free PDF sample of it with 30 recipes: