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38 FOUR SEASONS BREEZE | MAY 2024 • Two 7-ounce cans artichoke hearts, packed in brine or water, drained and chopped • 2 Cups EACH: mayonnaise, sour cream, shredded cheddar, grated Parmesan • Extra virgin olive oil to grease casserole dish INGREDIENTS DIRECTIONS If you have any questions, please feel free to call or text me at (951) 275-7081. FOOD BOARDS The popularity of charcuterie boards has led to an entire genre of boards. If you have been to any party or on the internet recently, you have likely seen a variety of food boards popping up, covering every category: snacks, appetizers, brunch, desserts, main courses, etc. If you can dream it, you can create a food board to suit any occasion that will serve from a few people to a large crowd. Food boards are easy to create, visually exciting, tantalizing to the taste buds and the variety of foods will delight even the pickiest of eaters. Best of all, the boards can be made ahead of time. To create your food board, combine a variety of complimentary foods and textures. I built my Dip Board around a recipe for a hot artichoke dip that was submitted by my friend and fellow resident, Gail Harker. I prefer to have at least one hot dip and a cold dip (add more dips for a larger group), add fresh vegetables, assorted crackers, some fruit, and possibly nuts and sweets (I served fudge, brownie brittle, cookie butter crescents and Biscoff cookies on a smaller dessert board). Preheat oven to 350 degrees. Lightly grease a two-quart casserole dish. Mix all ingredients together and bake in preheated oven for about 20 minutes or until bubbly. Notes: Gail has, on occasion, substituted a Mexican blend cheese for the cheddar. Halve recipe ingredients for a smaller portion. Artichoke Dip Submitted by Gail Harker Yield: approximately 2 quarts; Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes Assorted vegetables, lemon whipped feta dip, pita chips, garlic hummus, crackers, artichoke dip, vegetables, chicken salad, bakery crisps

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