Game 6: Back to Boston, Baby!

So, tonight is Game 6 of the World Series between the Red Sox and the Cardinals and the Sox are leading 3-2. If they get the win tonight then that means they are the 2013 champs!! I'm extremely excited about it this year, especially since my dad was one of the biggest Sox fans I have ever known. I have a good feeling, but that's all i'm going to say because I don't want to jinx anything:) 

My mom, brother and I decided to go to one of our oldest and best family friend's house to watch hopefully what is the last game of the series. Since I was a young girl, my mom has always stressed to me that you should never go to a person's house empty handed. So, because of this, I decided to make one of my most favorite dips to bring over. It is a creamy artichoke dip made with monterey jack cheese, sour cream and Parmesan. (I never said it was healthy)! Now, I know what you're thinking, artichoke dips are usually hand in hand with spinach, but this one is different. Don't get me wrong, I love spinach, but I promise you, once you try this, you won't miss it at all. 

This decadent and creamy dip is one of the best  and easiest dips I have ever made and I am excited to share it with you. 

Unfortunately, tonight I didn't have any scallions to use, but the dip still turned out delicious.

Creamy Artichoke Dip:

1 lb Philadelphia Cream Cheese
2/3 C Shredded Monterey Jack Cheese
2/3 C Romano
2/3 C Mayo
1/3 C Sour Cream
2 Eggs
3 Scallions
12 oz can Artichoke Hearts (drained NOT rinsed)
Salt and Pepper to taste

First off, pre-heat your oven 400 F.

Allow the cream cheese to soften until room temperature and add it to a large metal bowl. Next comes the Monterey Jack cheese. I prefer to shred my own because I feel it has a creamier texture, but if you don't, the pre-shredded is fine as well. I then add the sharp Romano cheese, the mayo, sour cream and finally 2 eggs. Blend all of these ingredients together on low and gradually work your way up to the higher setting (mostly so you don't spatter your delicious mixture everywhere). 

Meanwhile, open the can of artichoke hearts and dump them into a strainer. I don't like to rinse them because I feel that their natural flavor adds a beautiful richness to the dip-- but that is entirely up to you. Now, since artichoke hearts are whole, I like to shred them with my hands to create smaller, even-sized pieces. If you don't like working with your hands, by all means, cut them up with a knife until they are nice and small. After this, I chop up 3 scallions. I usually cut off the white ends and dice the green stems into small pieces. 

At this point, add 3/4 of the artichoke hearts into the mixture and 2 of the scallions. This is also the time that you should add a dash of salt and a bit of fresh cracked pepper. Don't over dose on the salt, because the cheese already adds enough on its on. Mix thoroughly and gently pour into a 9.5 inch casserole dish. 

After you've scraped every last bit out of the bowl, top the dip with the remaining artichokes and scallions. I feel that this adds a nice dimension to the dish and allows people to see what they are eating. It also just looks classy. 

Finally, pop the dish into the oven and put the timer on for 10-12 minutes or until the dip is bubbling and the cheeses are oozing. If it still doesn't look done, leave it in the oven until the top is slightly brown. 

Remove the dip from the oven and let cool for about 5 minutes. This is probably the hardest part for me because it is honestly so good, I can't wait to taste it. Next, it's finally time to enjoy! Serve with your favorite crackers, veggies or my personal favorite, slices of crusty baguette. Yum.

Serves: 6-8

GO SOX!!