welcome to my new column, bianca eats… as usual (if you don’t get it, figure it out, i am not explaining). here’s where i try to cook like gordon ramsay, but with less words that will not be named (my mom told me not to swear online) and no michelin stars (not yet…). as a current academic victim, who definitely should not be cooking or writing this right now (but i do it anyways, for you, my loyal fans — don’t act like you’re not ignoring your responsibilities too), i’ll share all the recipes, kitchen disasters (trust me they happen more than you know), and my delicious moments of triumph (hehe). who needs sleep or sanity when you can have a tasty (hopefully?) treat, right? trust me, just try it — i promise it’ll taste better than it looks (and i am saying that with confidence). 

best creamy artichoke dip ever — my new favourite food group

ingredients

• 1 jar of artichoke hearts (chopped)
• 1/2 onion or 1 small onion (i like white or yellow onion)
• 1/2 cup of mayonnaise
• 1/2 cup of parmesan cheese (use the pantry shit here, who cares)
• couple cloves of garlic (depends on what and who you’re into if you know what i mean)
• black pepper to taste (go crazy, i do it until i can clearly acknowledge that there is pepper in the dip)

you can pretty much add any of your favourite spices or mix-ins here — let this be your blank canvas!

cooking instructions

1. preheat oven to 350 degrees (fahrenheit)
2. bake for 30 mins covered (aluminum foil NOT plastic wrap)
3. broil on high for 5 uncovered (or until top is brown) 

and voila the most rich, decadent, indulgent appetizer that will have everyone craving! serve it with bread, pita chips, or anything your heart truly desires! don’t forget to tell everyone who u got this recipe from too…

see you next edition!