Cooking and baking over here at the Hello Kirsti Castle has slowed down a little bit, all that cooking and baking has caught up with me... so unless you wanna read about my new diet of spinach and chicken, we'll be focusing on crafts for a bit.

Ingredients

• 1 can Artichoke Hearts (14 Oz. Can)
• 10 whole Black Olives
• 8 ounces, weight Cream Cheese (1 Pack)
• 1 cup (real) Mayonnaise Duke's is the best
• 1 whole Egg
• ¼ cups Red Onion, Diced
• ¼ cups Grated Parmesan Cheese
• 3 dashes Worcestershire Sauce
• Salt and Pepper, to taste As per some comments I used garlic salt mmmm
• Cayenne Pepper (for Spice)

Preparation Instructions

Chop your red onion. Drain your artichokes and olives, pick out 10 olives.

Scoop out a cup of mayo, yes a cup, see I told you it was evil

.

Grate your cheese, you HAVE to grate your own Parmesan otherwise you miss out on so much flavor! (Plus it's cheaper, and we all like that!)




Combine all ingredients in the bowl of a food processor Or if you're me you attempt to cram all this stuff into the blender bowl of your magic bullet, along with a prayer that it works and doesn't make a huge mess, all because you are supposed to leave the house in 15 minutes...
Pulse 5 to 8 times until mixture is combined but not totally liquefied. This was hard with the bullet...

Stir and check seasonings, then pour into a small casserole dish.
Pictured is original recipe, because I am CRAZY I doubled it... and ended up with the monster below...
 

  Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.
Since I doubled it I had to increase the temp and time to get it to set, this in turn made me thirty minutes late to game night... hence no finished photo... however the game night folks forgave me once they dug into the awesomeness...

Serve with Stacy’s Simply Naked chips. These were hiding from me at Kroger so I went tortilla chips and triscuts, still yummy