I know we have all been doing a ton of cooking ever since quarantine began. We do order take out once or twice a week to support some of our favorite local businesses, but for the most part I am preparing three meals a day every day. One thing I have become a pro at? Poached eggs. To say I am obsessed is an understatement. So since most days I am making avocado toast with a poached egg on top for breakfast, I don’t really want a full lunch. So I snack.
Ask me what my favorite food is and I will immediately say artichokes. That has been my answer ever since I was a kid eating my Great Aunt Ettas stuffed artichokes (Or Anetta as I called her, and I have never had better stuffed artichokes since as hard as my family tries). Naturally artichoke dip is one of my favorite apps. So one day for lunch I decided to make an artichoke dip for one with ingredients I had in my fridge.
I mixed about a cup of cream cheese, three tablespoons of mayo, about half a cup of mozzarella cheese, chopped artichoke hearts, garlic powder, salt, and pepper in a small Pyrex bowl. Put it in a 350 degree oven and baked for about 15 minutes. I topped it with more mozzarella and baked for 5 more minutes until the cheese melted.
I paired the dip with some pretzel thins. This easy recipe totally hit the spot, and was easy to make with ingredients I already had on hand. I will definitely be making this again soon.