Your Flight Is Late Getting In

August 7, 2009 by

You have houseguests coming for the weekend, and they’re scheduled to arrive in two hours.

Since they’re not getting in until late, the plan is to hang home tonight, and just have drinks and appetizers while you catch up.

But you’ve been away on business this week, and your flight home got in later than anticipated.

You still want to have things ready when your guests arrive.

But since you’re only just now leaving the airport, you’re really pressed for time AND still need to hit the grocery store on your way home.

The key to preparing a quick round of appetizers - without stress - is to go for a low number of ingredients, and varying degrees of preparation.

My general rule of thumb is to shoot for three: one chilled, one heated in the oven, and the final one that gets served immediately after assembling it at room temperature.

That way you’re not competing for space in the oven and fridge, and it’s easy to time everything so that all three are ready at the same time if you make them in right order.

Today we’ll tackle a heated quick and easy appetizer – warm artichoke dip.

My mom used to make this “go-to” appetizer for parties all the time when I was a kid.  

It only takes a few minutes to prep, and then heats in the oven without any hassle while you prepare your third appetizer.

So the next time you need to quickly whip up some appetizers, remember my rule of three and relax.  You have the perfect, hassle-free, hot appetizer to serve your guests.

Until our next meal,


Warm Artichoke Dip


Warm Artichoke Dip

Warm Artichoke Dip

  • 1 Can Quartered Artichoke Hearts, Drained
  • ¾ Cup Mayonnaise
  • ¾ Cup Parmesan Cheese
  • 2 Cloves Garlic, Chopped


  1. Preheat oven to 325 degrees F.
  2. Chop the artichoke hearts and mix them in a medium bowl with the mayonnaise, cheese and garlic.
  3. Place mixture into a small baking dish, and bake uncovered for 20 minutes.
  4. Stir and bake for 5 more minutes.
  5. Stir one more time before serving, and serve hot with crackers.

Variations: Add two cups cooked chopped spinach before baking for a delicious spinach artichoke dip.  Or throw in some diced sun-dried tomatoes along with half a tablespoon of Italian seasoning.