"Artichoke and Jalapeño Dip"
Acrylic painting inspired by a recipe from Glenn Ryan for the 2014 Cooking with Friends calendar. Recipe included below.
14" x 11" acrylic on canvas
Okay - I'm a huge Bronco fan and I'm so ready for the big game this Sunday. Thought I'd share this super easy and super tasty dip that I got from my friend Glenn Ryan. Glenn and I are both native Texans, and share that Texas love of spicy food. I've had a recipe for artichoke dip for years - why didn't I think of adding jalapeños? Glenn - you're a Texas spicy culinary genius!
And - because it's a "Texas" dip, I had to really punch up the colors in the painting. Like I need an excuse to do that . . . . This is kind of a hot/spicy Mexican artichoke painting with those wild and crazy Mexican color combinations - orange and pink right next to each other. And of course turquoise - gotta have turquoise!
Click here for 2016 recipe inspired paintings and click here for earlier recipe art
This painting has a new home - some of my most loyal local collectors purchased it last weekend at my studio sale. Here's a photo of the Dad and their new baby in front of the painting in their home. How precious is this! It's great that they're sharing their love of art with their daughters. They're already planning a family painting party with me when their daughters are old enough - I can just imagine the wonderful creative experience.
Click here for information on painting parties and classes.
Back to the Super Bowl game - I really, really hope it's a good one! Must admit, as a Bronco fan it's kind of scary. Those Panthers are pretty tough. At our home we'll have some good appetizers and a great football spirit - and will love the commercials no matter who wins.
Let me know if you make this dip and what you think about it. It's so yummy - so here ya go with the recipe -
Artichoke and Jalapeño Dip - thanks for sharing, Glenn Ryan!
1 4 oz jar chopped pimentos
1 14 oz can artichoke hearts, drained and chopped (I always use the small size hearts)
3/4 cup mayonnaise
1 7 oz can diced green chilis - or fresh chilis
6 chopped canned jalapeños, or fresh jalapeños (adjust to taste)
1/2 cup Parmesan cheese, grated, plus some to cover the top
Grease a 1 1/2 quart shallow casserole dish. Preheat oven to 325 degrees. Drain the pimentos and reserve 2 teaspoons to put on top. Mix all and pour into the dish. Sprinkle with more Parmesan cheese and the reserved pimentos. Bake for 30 minutes or until bubbly. Serve warm but it is also good when cool.
Click here to share your comments - thanks!!
I'm an artist living in Kansas City with my hubby and cats. My passions: colorful paintings, yummy food, and sharing my love of art and cooking with others.