artichoke spread

An artichoke spread recipe from Betty's Cook Nook
A Hearty Artichoke Dish

Each time I dive into Mom’s cookbooks to select a recipe it usually winds up being a journey in time picking out the chosen one.

  • With more than 125 recipes under my belt since 2011 it’s becoming difficult to remember which ones Joe and I have already made.
  • With hundreds more recipes to choose from it can be hard to pick the next recipe.

This week I landed on a new strategy – to simply pick the next recipe in order from front to back in Mom’s index card holder or her recipe book. This makes choosing super simple.

As luck would have it the very first recipe chosen under this new form of culinary law and order was this amazing artichoke spread. This recipe quietly sat at the front of Mom’s appetizer section like a wallflower – probably because I had already made this artichoke dip … in the process this spread recipe had been passed over for more than 4 years.

Turns out this spread beats the pants off the dip recipe. Which just goes to show to never underestimate the power of a wallflower.

foodie tips ~

  Surely Parmesan Cheese isn’t the same thing as Parmigiano-Reggiano Cheese, right!? What you find when you click this link may surprise you!

  Whatever you do please don’t use “shaker cheese” for this recipe. Go fresh. I used my hand grater and made a coarse shred that melted into perfection.

  Love artichokes? Click here to peruse other artichoke recipes here at Betty’s Cook Nook.

  This recipe inspired me to create a new category for connecting you to my favorite Betty’s Cook Nook dishes. Just click on “The Best Of The Best” category link at right!

An Artichoke Spread Recipe From Betty's Cook Nook

i. ingredients

2 cans | artichoke hearts, drained and chopped
2 cups | mayonnaise
2 cups | parmesan cheese, grated
to taste | salt and pepper
7 shakes | tabasco brand pepper sauce
to taste | garlic powder
to serve | ritz brand crackers

ii. what to do

0. Preheat oven to 350°F. Whew, that was easy!

1. Drain the artichoke hearts and chop them up. Place the artichokes into a casserole dish. Add the mayo, cheese, salt, pepper, Tabasco sauce, and garlic powder and mix everything together.

2. Bake in your preheated oven for 30 minutes. My spread got warm and bubbly with a little bit of browned cheese on top. #yum!

3. Remove the warm spread from the oven and let it rest a few minutes. If you add more parmesan on top we won’t be surprised. That’s what we did!

Enjoy by topping on Ritz crackers, tortilla chips, Naan bread, tortilla roll-ups … the list is never-ending. It’s that good.

Best served warm. Leftovers refrigerate well and they did not last long!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

An Artichoke Spread Recipe From Betty's Cook Nook

Mom’s original recipe gifted to us from our next door neighbor Mary Stephenson. :)


Who is “Mary Stephenson”?

We Kikers lived at 2927 Trailend Drive and Mary was the Mother of the Stephenson family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.


avocado mayonnaise

Avocado mayonnaise? Move outta the way... I'm hungry!A Diet Delight

To celebrate Cinco de Mayo, let’s make Cinco de Mayo-nnaise (sorry for the cheesy play on words… it’s what I do).

I did find evidence of some diet foods in mom’s cookbook. This was one of them.

This recipe caught my eye more than once as I flipped through mom’s recipes. So let’s let ‘er roll! Who doesn’t love the taste of avocado?

Let’s Go, Avocado

i. ingredientsavocado mayonnaise ingredients (the bread's hanging out for the sammy party)

1 | small 10- to 12-ounce ripe avocado, peeled and seed removed
3 tablespoons | lemon juice
3/4 teaspoon | salt
1 teaspoon | peeled garlic, chopped
1 tablespoon | mayonnaise
2 tablespoons | water or chicken broth
3 or 4 drops | Tabasco brand sauce

ii. what to dogetting ready to make my blt sammy

1. Cut the avocado into small pieces and place in an electric blender (or immersion blender) with remaining ingredients.

2. Cover and blend until creamy and smooth.

3. Makes 1 cup; ¼ cup of the mayo is 114 calories.

Foodie Tips ~

The sauce may also be made by mashing garlic to a paste with the salt then mashing all ingredients together with a fork. Chunkier.

my avocado mayonnaise blt sammy


While the serving suggestions pair the mayo with broiled fish steaks and steamed mixed vegetables, this mayo *has* to be great on a BLT sandwich or chicken sandwich. Diet, “sm-iet!”

To make the BLT Sammy: Toast your favorite bread, top with avocado mayo, tomato, lettuce and your favorite bacon.  ♥ ♥ ♥

mom's avocado mayonnaise recipe (plus two bonus recipes!)


“nuts and bolts” party mix

Mmmmm ~

Ready to get the party started?

This recipe was a Kiker family favorite during the holidays.

It still is.

The more we made, the more we shared. And the more we shared, the more we ate. The circle of life.

I found it interesting to see that Mom’s *original* recipe (below) called for Corn Pops… and that it was later scratched out and replaced with Cheerios. I’m guessing perhaps the sweet-salty match-up was too “avant garde” back in the 70s… Or was it?

I dove-in head first with my first attempt re-making this classic by using both the Corn Pops and Tabasco. And you know what? I loved them both!

While my childhood friend “Snoopy” later popularized the Party Mix, Mom was making this original before it was available, pre-made in a bag, at the grocery stores (there’s not much fun in that).

Brother Roger said “Nuts and Bolts” would often be served warm in Mom’s white CorningWare bowls, which he still has to this day. And his favorite part? Taking the pretzel sticks and “stabbing” the Cheerios in their center hole, so he could stack ’em up.

Move over, popcorn. There’s an old snack in town. Nuts and Bolts rules. Hands down.

PS ~ I take responsibility for the doodling on the back of the well-worn recipe card; seems I was too young to have respect for life’s “little treasures.”

i. ingredients

group 1 :
1 stick (1/2 cup) | oleo (Nanny loved Falurrias Brand Butter!)
1 tablespoon | Worcestershire sauce
1/8 teaspoon | garlic salta close-up shot of the
¼ teaspoon | salt
to taste | Tabasco (if desired)
to taste | Lawry’s brand seasoned salt with black pepper (if desired)

group 2 :
2 cups | cheerios (the “bolts”)
3 cups | wheat chex
3 cups | rice chex
to taste | pretzel sticks
1 package | lightly salted peanuts (the “nuts”)
1 package | cashews (the “nuts”)
1 package | Texas pecans (the “nuts”)

ii. what to do

0. Preheat oven to 325°F.
1. Melt the oleo (butter) in a large baking pan and add the “group 1” ingredients. Stir well.
2. Stir-in the “group 2” ingredients until well coated.
3. Bake for 30 minutes, stirring every 10 minutes.
4. Serve warm, if you can.

foodie tips ~

This recipe is great for making treats for gift-giving… especially during the holidays when friends and family may pop-in for a visit.

I remember mom also using Lawry’s brand seasoned salt on the party mix. Roger remembers it, too. Rahhhh, salty! I sprinkled some seasoned salt with black pepper on top just before I put them in the oven and it brought back the good times.

Why not consider adding Corn Chex to the party? The more, the merrier.

mom's party mix recipe


broccoli mushroom dip

betty's broccoli mushroom dip

When boasting I was making this dish to one of my coworkers, I was promptly scolded because she could not believe that I would make a dish with canned mushrooms, instead of fresh.

Well, fresh or not, this recipe is H-O-T!

Enjoy it on game day or any day you want a little taste of 70s cooking.

Here’s to you, mom!

i. ingredients

1 – 10-oz. package | frozen chopped broccoli
1 – 6-oz. roll | garlic cheese*
1 – 10-1/2 oz. can | mushroom soup
1 – 7 oz. can | chopped mushrooms, drained
1/2 onion | minced
2-3 stalks | celery, finely chopped
to taste | salt and pepper
1 teaspoon | worcestershire sauce
few drops | tabasco sauce
dash | cayenne pepper
to serve | corn chips (me gusta “scoops”)

* Good luck finding a “roll of garlic cheese” at your local grocery store. I learned Kraft discontinued production of this former staple which upset thousands of folks who used it in a variety of dishes (especially Christmas grits). “Kiss my grits, Kraft!”

After doing some intense online research, I found and ordered my garlic cheese from a Missouri meat company named Oberle Meats. Sure the shipping cost more than the product itself to have it 2-dayed to Dallas, but it was worth it. If you’re in a hurry to make the dip and can’t mail order it, here’s a quick substitute you can melt all together:

3 oz ~ Velveeta
3 oz ~ Smoked American Cheese
1/8 teaspoon (not heaping) ~ Garlic Powder

Now that you have your garlic cheese…

ii. what to do

1. Cook the broccoli according to the directions on the package *and drain*. I forgot to drain the broccoli, so my dip was a little soup-y.
2. Transfer the broccoli into a chafing dish and add the remaining ingredients. Stir until blended and thoroughly heated.
3. Serve with corn dips (I prefer Frito’s brand “Scoops” corn chips)!

Serves 6-8 folks.

Buon appetito!

mom's original broccoli-mushroom dip recipe card