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Click here to learn Why Cara Cooks... or simply enjoy the delicious recipe below. Bon apetite! Cara's Favorite (& Easy) Artichoke Dip Every time I bring this to a party, someone asks for the recipe. 1 can Artichoke Hearts ½ cup Mayonnaise ¾ cup grated parmesan cheese 1 garlic clove crushed (optional) ½ teas. red pepper flakes (optional) Preheat oven to 350. This is a quick and easy recipe that you can adapt to your own taste. Drain and chop the artichoke hearts. I usually do this in a food processor, but they can also be chopped by hand. Then mix artichokes, mayonnaise and ½ cup of the grated cheese. Add garlic and/or red pepper flakes if you wish—but the dip is delicious without them. Put the mixture in a small baking dish and sprinkle the rest of the parmesan on top. Bake for approximately 30 minutes until the mixture is hot and the cheese on top starts to brown. Serve with a cracker that doesn’t overpower the taste of the dip. (It goes really well with plain bagel chips or water crackers.) Enjoy!
Why Cara Cooks You might be wondering why a romance novelist has a recipe page on her web site. The short answer is because I want to. The longer answer is because when I’m not writing or teaching, you’re most likely to find me in the kitchen trying out a new recipe. (I’m also a FoodTV junkie!) I started cooking when I was eleven, and I learned from the best. My mom and dad were both excellent cooks, who had very different styles (Mom was Irish and raised on a farm. Dad’s parents immigrated to this country from Italy). My mom kept recipes and measured everything meticulously. My dad learned his “recipes” by watching his mother and father cook – so he operated by “looks” and “feels.” In addition, my dad loved to have an audience when he was making something. I’ve always felt that cooking is an expression of love. It’s also good therapy – and a foolproof method for defeating writer’s block. On this page, I’ll share with you my favorite recipes, as well as recipes that might appear in my books. So – if you like to cook as much as I do, check back here frequently.
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I suppose that’s why I spent so much time in the kitchen – and why eventually I wanted to get into the act.