Artichoke dip and its cousin, spinach and artichoke dip, get their roots from the ancient times of the Mediterranean, with some fairly modern German influences as well. The artichoke has been around since the days of the Ancient Romans, and it was the Roman naturalist Pliny, back in 77 A.D., who thought “the artichoke was one of earth’s monstrosities” yet he continued to eat them anyway. Spinach is also a Mediterranean delight that has been around for the millennia as well. The German influence comes Knorr, the popular spice and seasoning mixes you can find in every grocery store today that so many people have used as their seasonings for this dip as well as many other great dips for many years. But spinach and/or artichoke dips really became popular in America during the 1950’s and 1960’s, when TVs became a staple in every household. People started eating more foods in front of their TVs so they wouldn’t miss their favorite shows, and they wanted something that was easy to eat without using utensils. The dips were a huge success, and have been ever since.
I love a good artichoke and/or artichoke and spinach dip. They taste great and are always a hit, though I have to admit, they are NOT the healthiest of dishes. They are laden with fat and calories. We don’t eat them all that often, but every now and then it is OK to splurge. I usually do not add the sour ream to them, and usually only use the mayonnaise, but you can do it either way. We had our friends Suzanne and Bill over, so we were allowed to indulge a bit. This time, I made it a little different than I normally do. I spiced it up and gave it an Spanish update. I added some of my roasted hatch chilies A Bushel of Roasted Hatch Chilies and some ground pork sausage. In a word – Y.U.M.M.Y!!!!!!!! It was a big hit. I served it with tortilla chips on the side.
Spicy Artichoke and Sausage Dip with Roasted Peppers
2 cans artichoke hearts, drained and diced
4-5 roasted chilies, small dice
3/4 lb ground sausage, cooked completely
1 1/2 TBSP garlic
1 1/2 cups of mayonnaise or 1/2 cup mayonnaise and 1 cup sour cream
3/4 cup shredded Parmigiano cheese + more for topping
1 cup shredded cheddar cheese, or a cheddar cheese blend + more for topping.
green onions, diced fine
cilantro, chopped fine-med
Cook the sausage until it is completely cooked and drain off the fat.
Preheat the oven to 375* F or about 190* C.
Spray a round casserole dish with cooking spray.
Mix all the ingredients together well.
Once everything is thoroughly combined, transfer it all into the casserole dish. Top with more of both the Cheddar cheese and the Parmigiano cheese and bake uncovered for about 40-45 minutes, or until the top is crusty.
Once the dip is done, add the chopped cilantro and green onions and serve it hot with either chips, crackers or bread. This is definitely a winner. Everyone will love this one.
Stay safe and stay well Everyone. ‘Til next time.