Everyone has a secret weapon recipe that has been passed down, generation to generation, mother to daughter, grandmother to granddaughter, aunt to niece, kept hidden in the back of their personal repertoire of successful secret weapon recipes. It’s usually brought out for our special occasions, met with lots of oohs and ahs, and is requested every year by its loyal fans. (Someday, maybe one of these flatbread recipes will be one of those closely guarded treasures, in fact, maybe this one…)
The historian in me celebrates these special recipes as a beautiful, time worn way families, especially women, pass down their history through the years. But the spy in me wants to know ALL the secret recipes, from every family ever, and put them in a big book. I simply must have all the recipes! What a cookbook that would make!
Well, because ya’ gotta give to get, I’m sharing one of my secret weapon recipes with you, adapted, of course, for using my favorite flatbread. These are modern times, after all, and in modern times, we don’t lean as heavily on mayonnaise (or scotch) as we used to. This recipe for warm gooey artichoke dip is too delicious to change, so the flatbread chips level the dietary playing field a bit, allowing you to celebrate your new secret weapon recipe with a minimum of guilt. Furthermore, I’m giving you the full authority to name this artichoke dip after anyone you care deeply about. And, well, I wouldn’t say no if you decided to share one of your own recipes, either.
When you make your dear Aunt Sally’s/Dinah’s/Carol’s dip, be sure to make some extra flatbread chips, too, so that your guests can scrape every last bit up. They’re easy, quick, and are the perfect thing to scoop up every tender morsel of artichoke.
Amy at Flatout
Aunt Sue’s Artichoke Dip with Flatbread Crackers
1-3 Flatout Flatbreads
1/2 cup mayonnaise
1/4 cup Parmesan cheese, freshly grated
2 tablespoons chopped onion
1 teaspoon Worcestershire sauce
1 10 ounce can quartered artichoke hearts, drained and chopped
1 egg white, whipped
2 tablespoons chopped fresh parsley
1/2 teaspoon red chile flakes (optional)
Freshly ground pepper
Preheat the oven to 375°. Cut Flatout flatbreads, as many as needed, into chip shapes and bake 2-3 minutes at 375°, until crispy. Remove from oven, set aside to cool, and turn down the oven to 350°.
Mix the mayonnaise, cheese, onion, chile flakes, parsley, and Worcestershire sauce together in a bowl. Fold in the artichokes and then fold in the egg whites, season with pepper.
Pour the mixture into a small soufflé dish, place on a baking sheet and bake at 350° until hot and bubbly and slightly golden on top. The dip is cooked through when it’s no longer wiggly on top.
Serve hot with the flatbread chips.