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In Finland, they advertise the largest container of mayonnaise as "American Size" (lemmy.world)

submitted 1 day ago by The_Picard_Maneuver@lemmy.world to c/funny@sh.itjust.works

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I'm sad that I missed posting this on the 4th

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[–] HeyThisIsntTheYMCA@lemmy.world 3 points 18 hours ago* (last edited 17 hours ago) (2 children)

here's my go-to dip

1/2 cup mayonnaise (may substitute sour cream, but i can't remember what it tastes like)
1/2 cup grated parmesan cheese
1 can water-packed artichoke hearts
1 T minced garlic (when cooking for normal people, just use 1 t but i go to the garlic festival and like those quantities)
1/4 t red pepper flakes
paprika (garnish)

drain artichoke hearts, cut into small pieces.
Mix all ingredients together except paprika.
Put into souffle dish and sprinkle paprika on top for color.
Bake at 350 degrees f for 20 minutes or until golden and bubbly.
Serve with crackers or baguette thins. Our local bakery does this great crusty pugliese with a wonderful crumb.

My shortcut is that i throw all the ingredients (except the paprika) in the food processor instead of cutting anything myself, then let it do the shredding. The recipe originally didn't have garlic or red pepper flakes in it, so you can add your own variations if you'd like.

[–] rumba@lemmy.zip 2 points 14 hours ago

We do grilled cheese with it. spread both outsides of the cheese sandwich with mayo, fry it lightly in a pan with butter, the pull the sandwich out and throw down a couple tablespoons of shredded cheddar/jack and throw the sandwich back on top the cheese, cook until crunchy, do the same on the other side.

[–] sugar_in_your_tea@sh.itjust.works 3 points 17 hours ago

I will always approve of adding garlic. 😀

Thanks for the recipe!