This will be the start of the DIY (Do-It-Yourself) Cooking Recipes series starring the recipes of my mom, Lisa Estella. They will either be her own original recipes, or recipes she found in cookbooks, online, etc. that she then tweaked and edited. The first in the series will be her special DIY Artichoke Dip.
The dip requires the following ingredients:
As well as the following for special touches:
The first thing to do would be to cut up two cans of artichoke hearts into manageable pieces. These pieces will be the last item placed into the bowl to be mixed.
Using a hand mixer (a stand mixer or food processor can be used as a substitute) mix the entire slab of pasteurized cream cheese with roughly half of the greek yogurt, which was used as a substitute for sour cream. Add in roughly a third of the mayonnaise as well.
Add some marjoram and salt until satisfied with the taste. If you prefer a cheesier taste, then add in more parmesan cheese. You can also add in roughly half a chopped onion.
When the mixture has been completed to your taste, add in the chopped up artichoke hearts. They should be added in last to prevent them from getting too mushy.
Finally, stir in the mixture until you get your desired consistency!
When the mixture has been perfected, add some paprika for the last burst of flavor. Plastic-wrap it and place it in the fridge if you plan on serving it later.
This recipe serves roughly 12-16 people, and don’t forget the crackers to use as spoons for the dip!