in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart.
it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it.
i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better.
let me put it this way - this is THE BEST artichoke dip!
the combination of the sour cream and the mayo make for a wonderfully creamy but not too heavy filling and the crisp baked cheese on top with the paprika is smoky and lovely. the best part is you can reheat it the next day and it is just as good.
i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough!
alex did a beautiful job of modeling the dip :)cheesy baked artichoke dipBon Appétit | February 2001Yield: Makes about 2 2/3 cups
ingredients1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
pinch of salt
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup italian cheese blend
French-bread baguette slices, toasted
preparationWhisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
(Can be prepared 1 day ahead. Cover mixture and refrigerate.)
Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Preheat broiler. Broil until cheese melts, about 2-3 minutes.
Serve warm with toasted baguette slices.
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these vegetable gyoza take some time to assemble - but this recipe makes a lot (about 40) and we froze the majority so they are ready to make when we want more. 
