Hot Artichoke Dip

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         FOOD FUNNY
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Here's a real groaner from Rosemary Zwick:

While traveling down I-95 to Orlando, I stopped for lunch at a "family
restaurant" in the city of Florence, South Carolina. During my meal a
storm suddenly arose. The lights flickered, the rain beat against the
windows, the wind howled, and thunder and lightning was sufficiently
violent to make conversation difficult. During one brief respite between
thunderclaps I asked my waitress if this weather was "normal" for this
locale. She replied, "Of course. You've never heard of Florence lightning-gale?"

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            TODAY'S RECIPE
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Slow cookers do double duty when they are used to cook a dish and to
keep it warm on the buffet table as well. You can use reduced-fat or
fat-free mayonnaise and sour cream if calories are being counted.

Hot Artichoke Dip

2 jars (14 oz, 395 g) marinated artichoke hearts, drained and chopped
1 scallion (spring onion), green and white parts, finely chopped
2 cups (500 ml) freshly grated Parmesan cheese
1 cup (250 ml) mayonnaise
1 cup (250 ml) sour cream
1 cup (250 ml) finely chopped water chestnuts

Combine all ingredients and cook covered on low heat for 1 to 2 hours,
until heated through. (Or combine in a pot and bring to a simmer over
very low heat on the stove.) Serve with crackers, chips, or sliced French bread.
Serves 10 to 12.
Received on Mon Oct 22 07:06:27 2007