Spicy Artichoke Dip

This is a classic dip from the 1990's. It used to be everywhere at every party and it was always a big hit.  I've never outgrown it and decided to make it yesterday at my son's request, who also wanted me to post it so he could make it again himself.  I'm sure many of you already know how to make it, so here's a reminder, although this version is a little less fattening as I use half the mayonnaise and Parmesan Cheese of the usual recipes and it's a lot more spicy because it contains fresh jalapenos.  You can leave the Jalapenos out if you want out and you can also add chopped cooked spinach if desired or even crabmeat. It's very versatile and it's so easy to make and loved by anyone I know that tries it! 

1 can (13.75 oz) Canned Artichokes, drained and chopped

1/2 cup Best (Hellman's) Mayonnaise

1/2 cup grated Parmesan Cheese + 2 teaspoons more for topping

2 teaspoons fresh lemon juice

2 Tablespoons minced onion

1 garlic clove, minced

1 teaspoon minced fresh Jalapeno (deseeded and veins removed)

Few dashes of Tabasco Green Pepper Sauce

Paprika for garish

Preheat oven to 425 degrees.  Mix together all ingredients except the Paprika in an oven proof dish.  Smooth down the top and sprinkle with the remaining Parmesan Cheese and the Paprika.  Put into the oven and cook until it is bubbling and the top is browned - about 20 to 25 minutes.  Serve with tortilla chips or crackers

Five Element Analysis

Artichokes belong tot he Wood Element and the lemon juice adds a bit more.  Mayonnaise and Parmesan Cheese along with the onion and garlic contribute the Metal Element.  The Jalapeno and the Paprika bring in the Fire Element. If you serve this dip with Tortilla Chips, it brings in the Earth Element.  Then, only the Water Element is missing so be sure to serve a Water Food as part of the main meal, add the crabmeat or serve with another appetizer like smoked salmon to create a Five Element balance.