Artichoke dip is sure to disappear

This tasty artichoke dip is easy to make and serves well with a variety of crackers. (T-G Photo by John Philleo) [Order this photo]

Who doesn't love fresh, grated Parmesan cheese? Add a bunch a mayonnaise, garlic and another very special ingredient, and you have got a little piece of heaven that will have your mouth watering -- and your friends begging for more.

Through our new section, Life & Leisure, the Times-Gazette will be delivering several food-related features each month, on this page. Sometimes, I will whip something up here in the office and other times, I will feature some of your recipes.

When it's my turn to deliver the goods, I plan to focus on fast, simple and inexpensive recipes, often appetizers, that you can work up in no time. My goal is, in this Simply Delish column, to provide recipes that contain many ingredients you already have on hand -- recipes you can put together when you have invited friends over at the last minute and don't have time to stress over what snack to serve.

So today, in our first Life & Leisure edition, I decided to make my favorite artichoke dip. I am dedicating this to Miss Geneva Smith.

Months ago, at the Times-Gazette's annual Chamber coffee, I made this artichoke dip to go along with several other great sweet and savory snacks for the community to enjoy. The artichoke dip was gone in a matter of minutes. Geneva, a splendid cook who even hosts her own show on the local radio station, asked me for my recipe. I had promised I would give it to her, so Geneva, I hope you're reading this column.

Artichoke dips are easy to make, and there are tons of recipes out there, so I can't take too much credit for this. I will say, however, the recipe I use here is the best I've tasted. It's so good, my brother has called me numerous times from New York asking how to make it. It's so easy, that I can't figure why he has called more than once for directions.

It's also inexpensive, because you really only need to buy the artichokes and cheese, assuming you have mayonnaise and garlic salt on hand.

After Jack and I got married five years ago, one of his EPA buddies sent us a cookbook that his wife and mother-in-law had written. There is a recipe in the book for artichoke dip that is very good, but over the years I have altered it to suit my own taste buds perfectly. Mainly, I add more Parmesan cheese and cut back on the salt.

I made my version recently, for my fellow T-G food addicts, and everyone seemed pleased. It cost me around $15, but I had to buy everything on the ingredient list -- including Triscuits.

The recipe follows, but before you run to the grocery store, I would like to encourage you to contact me if you have any quick, easy and inexpensive recipe ideas to share. I would be glad to cook it up in the T-G kitchen and feature it on this page in the upcoming weeks -- to your credit of course!

Artichoke Dip

1 can of artichokes hearts, drained and cut into small pieces

1 1/2 cups mayonnaise

1 3/4 cup of Parmesan cheese, divided

1 teaspoon garlic salt

Mix artichokes, mayonnaise, 1 1/4 cups of the cheese and a teaspoon of garlic salt. Spoon into a 1 1/2-quart casserole dish. Sprinkle a 1/2 cup of cheese over the top and bake for about 25 minutes in a 350 degree oven, or until cheese is golden brown on top.

-- Sadie Fowler is lifestyles editor at the Times-Gazette. This column, Simply Delish, runs every Sunday. She may be reached at sfowler@t-g.com or 684-1200 ext. 214.