Artichoke dip

(Food Styling/Sheryl Julian &Amp; Catherine Smart; Aram Boghosian for The Boston Globe)
December 15, 2010

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Serves 4

This is an example of a community recipe, which means that at some point — we think around 1960 — everyone in the neighborhood was making it. It begins with mayonnaise, feta, sliced canned artichoke hearts, and pimiento (the red inside green olives), which are baked together until they’re hot. Instead of pimiento, the spread is also great with Spanish piquillo peppers or peppadews. Even when the dish cools off, the dip is still delectable. The ingredients may not sound as if they will make something terrific. They do.

1 can (15 ounces) artichoke hearts (not marinated)

1 jar (2 ounces) pimiento, or use Spanish piquillo peppers or peppadews

1 cup mayonnaise

4 ounces feta, crumbled

1/2 cup grated Parmesan

1 clove garlic, crushed

Salt and pepper, to taste

1. Set the oven at 350 degrees. Have on hand a 6-inch baking dish.

2. Drain the artichokes and pimiento. Slice them all.

3. In a bowl, stir the mayonnaise, feta, Parmesan, garlic, salt, and pepper. Stir in the artichokes and pimiento.

4. Transfer the mixture to the baking dish. Bake for 20 to 25 minutes or until the mixture is bubbling at the edges. Serve with melba rounds or warm pita bread triangles.

Elizabeth Carvalho