The current winter blast has blown off the zombie like hand reaching out of the frozen tundra reaching for those ramps, fiddleheads, and morels. So be it lets warm up next to the fire for what be the last time of the season with a nice warm artichoke dip.
I live to lightly fry pita bread as a side, but it’s defiantly a more healthy option to reach for some crackers or pretzel chips.
one eight ounce can of artichoke hearts
one ounce of parmesan cheese
one heaping tablespoon each mayo, ricotta and sour cream
a bit of thyme chopped up
one leek diced and sautéed with.....one half of a red bell pepper
Sautee the leek and pepper in butter adding the thyme at the very end. Chill this mixture before combining everything. Top with some more parmesan in a baking dish and cook until warm and golden on top, most likely about 12-15 minutes at 400 degrees.