One of life’s greatest blessings is a group of friends with whom you can be truly yourself. Our friends change from season to season in our lives but for an all-too-brief time, Mike and I had a group of friends that shared meals in each others homes, in restaurants, and on trips. We are still close, but one couple lives in Kansas, another in Colorado, and two in Texas – but not near each other. We are the only ones that are still based in Oklahoma. But these friends are so precious and we shared so many wonderful hours together with all of our children. This recipe brings me back to those special evenings every time. Every now and then the name of the dip was mangled in our conversations, sprinkled with so much laughter, and it became “Artichick Dope.” I still have to stop and correct myself when I tell others about it so that I say the proper name. My guess is I’m not the only one. Try this easy recipe next time you have a special occasion – or do like I do and make it for yourself and enjoy not having to share it. I ask for Karla’s forgiveness in that I have allowed this recipe to evolve with every making, according to what I have in the house at the time.

Spinach Artichoke Dip

Ingredients:

1 large can artichokes (not marinated)

1/2 package frozen spinach (thawed and squeezed to remove all liquid)

1 1/2 cup mayo

1 1/2 cup mozzarella

1 cup Parmesan (not the canned stuff, but real)

1 clove garlic

½ c. sour cream

½ onion, sautéed until slightly browned

Directions:

1. Mix well and placed in a buttered crock or baking dish.
2. Cook on low in the crock pot for one hour or at 300 degrees in the oven for 20 minutes.
3. Serve Warm with crackers or chips.