a savory marriage...

…of artichokes and crab, that is.

As a rule, I am not a mayonnaise fan. The word itself, even the sight of it, causes my uvula to tense up a bit, in preparation for the inevitable gag.

But as any Southern cook knows, mayonnaise is a necessary evil for truly creamy texture. Dips, salads, dressings, even tomato pies… all require the addition of a glutinous dollop (and Miracle Whip just doesn’t cut it, either.) The French use crème fraîche; we use raw eggs and oil. Nuff said.

And in the gloriously salty relationship of artichokes, crab, and a healthy dusting of parmesan, it is the glue that makes this marvelous mixture so very miraculous. (There’s enough alliteration for you to last till Christmas.)

This particular recipe is passed down from my mom, who snatched it from a lady named LuAnn Schoppe (I know this solely because her name is written on the recipe), and it’s perfect as a culinary launchpad for the holiday season. It’s a quick, easy, scrumptious appetizer to accompany the requisite mixed nuts and champagne punch bowl.

Artichoke Dip

1 can artichokes, drained and chopped

1 can white crabmeat, drained
1/3 cup mayonnaise
1/2 cup parmesan
2 minced garlic cloves

Mix all ingredients; chill and serve.