The personal touch improves a recipe’s reliability

Finger food for a graduation party might be on your mind, just as it has been for Paula Page. Paula, who lives in Hermon, is my dental hygienist and she is planning a party for her daughter who graduates June 7. She thought an artichoke and spinach dip would be good and asked for the recipe.

I know a lot of people just go to the Internet to find recipes, and I know that some recipe sites have little rating gizmos so that people can go back later and report whether they liked the recipe. I prefer – and I bet I’m not alone – to get a recipe from friends for something they made. Maybe it’s something sampled at the friends’ houses or at a potluck. I have kicked myself lots of times for not asking for a recipe right away, because I’ll remember later that I had something really good, but can’t remember where. That’s why it is so great to have all you readers send in successful and reliable recipes. Here are two more.

A plain artichoke dip is one of those no-brainer things to throw together if you have friends drop in for a drink. Mayonnaise, canned artichokes, a wad of Parmesan cheese, stir and bake. It is fattening, no doubt about it. What I noticed about the recipes you sent along is that the base is this simple concoction with stuff added.

Diana from Dedham’s recipe has green chilies in it, and some of you would leave those out, and others would say green chilies are for sissies and put jalapenos in instead. The recipe is flexible enough that you can do that. More or less of any seasoning always ought to be up to the cook.

Elizabeth Barkowsky also sent along a recipe. She and her 12-year-old daughter, Tatianna, cook together, and their spinach artichoke dip requires no baking. Even though it is made with sour cream, it seems to be a lighter version thanks to more vegetables per square inch.

The only thing to remember about spinach is to squeeze out excess moisture. If you are lucky enough to have fresh spinach from the garden or farmers market, wilting it in a steamer then squeezing it is the ticket.

So here you go, Paula, and everyone else – two really tasty dips for graduation or any other time.

Artichoke Dip with Spinach

1 can artichokes in water, drained and coarsely chopped

1 can small diced green chilies

2-3 garlic cloves, mashed

11/4 cup mayonnaise

2 cups shredded mozzarella cheese

1 cup parmesan cheese

1 package box frozen spinach thawed and drained well

Mix all ingredients together and put into a shallow baking dish. Sprinkle on a little extra parmesan if you wish. Bake at 350 degrees until bubbly and golden on top for 25 minutes.

Spinach and Artichoke Dip

16 ounces sour cream

1 can artichokes, drained and coarsely chopped

1 package box frozen spinach thawed and drained well

1 packet Italian salad dressing mix

1/2 cup chopped red bell pepper

1/4 cup chopped scallions

Mix all ingredients together in a medium-sized bowl. Chill or serve immediately.