I think we have officially (at least here in California), made it out of the dullest time of year and have entered back into party season. Party season lasts 3/4 of the year and goes a little something like this. (Hit it!)
- Cinco de Mayo
- Outdoor birthday parties
- Mother’s Day
- Memorial Day Weekend
- Father’s Day
- Graduation Parties
- 4th of July
- Summer parties, BBQ’s, vacations and more parties
- Labor Day parties
- Back to school events
- Fall carnivals
- New Years
- Boring months with a bit of chocolate and Irish beer thrown in the mix.
Is that how your calendar works too?
Now that we are rolling into being social again, we are going to need to talk food to share. Hopefully, you are occasionally invited to something. You seem like a nice person, why wouldn’t someone want to invite you over?
And chances are if you give a mouse a cookie, you’ll need to bring something to the potluck.
You get the drift.
If you are like me, you don’t have a “go-to” dish you bring to potlucks. You aren’t known for anything special. Except your exquisite beauty!
Well, search Pinterest no more! Here are your new go-to dishes, friends!
Buffalo Chicken Dip (Forever thankful to Katherine for this one)
AND, a new favorite around here…Artichoke Bread! But baker be warned, this is not a DAMY friendly, low-calorie dish. This is the appetizer you bring to your skinny friend, that one you are sabotaging into getting chunky. Just teasing, I would never do that to any of my friends. Remember though, most of your friends aren’t on diets and kids are down for melty cheese anyday.
- 2 loaves french bread
- 2 T. diced garlic (I prefer jarred)
- 1 stick butter
- 2 14 oz. cans artichoke hearts - quartered
- 8 oz shredded mozzerella
- 8 oz shredded parmesan
- 1½ - 2 cups sour cream
- Slice each loaf of french bread length-wise and place on 2 large baking pans
- Heat broiler to low
- In a deep skillet or medium pot, melt butter over medium low and mix in garlic
- Mix in artichokes and cheese and stir until cheese is nearly melted
- Mix in sour cream
- Spread mixture over 4 lengths of french bread and place in oven
- Let broil for 5 minutes or until cheese is bubbling
- Let cool for 2 minutes and carefully slice