|Garlic and Artichoke Dip|
It was on one of my parents’ Italian nights that I was first introduced to garlic. I was thoroughly turned off. Of course, I was only 5 or 6 years old at the time.
My mother recalls she wasn’t too fond of it, either. It was something she and her contemporaries associated with ethnic neighborhoods in large cities. I am sure its pungent odor offended their small-town sensibilities.
In fact, my parents were born into a world where garlic was looked upon as inferior (sound familiar?). But as the world grew smaller, garlic’s benefits were discovered and extolled.
The older I get, the more I like garlic. And the more garlic I eat. I find there is very little that I do not add garlic to these days. I do not believe it has aphrodisiacal qualities. Well, maybe I do, but that’s another story.
What I do know is that when consumed in any form it is delicious. And it is a mainstay of my favorite type of food, which is Mediterranean.
A nice garlicky artichoke dip was in order, I thought, on a recent stormy night.
And so I made one. A very healthy one, too. As is my habit, I made it from items already on hand. It's too nasty out there to run to the grocery store.
Warm Artichoke Dip with Garlic and Red Peppers
- 1 14-ounce can artichoke hearts
- 2 small cloves fresh garlic, minced
- 1 teaspoon olive oil
- 1/4 cup Parmesan cheese
- 1/2 cup Mozzarella cheese
- 1/3 cup mayonnaise
- 1/4 cup roasted red pepper, chopped (can be from a jar)
|Garlic at the farm market|