Full Moon Artichoke Dip - Glorietta Canyon Potluck!





A couple of weeks ago on the day of a a full moon, my husband and I were invited to a potluck at the Anza-Borrego Desert State Park Glorietta Canyon trailhead.

 

We arrived around 5:00 p.m.  Our hosts had set up a couple of tables for food and beverage, put out the folding chairs and started the campfire, all in anticipation of having an al fresco meal while watching the golden moon rise above our quiet desert.

Another first for us in Borrego Springs.  This is a very special way to spend an evening!

  



Glorietta Meadows is a dependable area to see desert wildflowers.  Here's a map, but the folks at the Anza-Borrego Desert Park headquarters will help point you in the right direction too.



 

We brought warm artichoke dip and tortilla chips to share.  Tweeking a common recipe results in a less gooey, very flavorful "dip" that is full of tangy artichoke hearts. 

Full Moon Artichoke Dip

Ingredients
Two cans water packed artichokes hearts - drained and chopped
One small can chopped mild green chilis
One cup good parmesian cheese
3/4 cup mayonaise (more if you'd like)
Salt and freshly ground pepper 
A squeeze of fresh lemon juice (1 to 2 tsp.) 

Mix all ingredients.
Place in a baking dish with dip no more than 1-1/2 to 2 inches deep.
Bake in a 350 degree oven for 25 to 30 minutes, or until top is golden brown.

Serve warm with tortilla chips or toasted baguette slices.