This past weekend I hosted my cousin, Meighan’s, bridal tea. It was perfect. I’m gonna share my artichoke pecan dip recipe with you below, but first I wanted to share some of the tea highlights.
Meighan and I are 10 years apart. I’ve had a very close relationship with her since I babysat her little ass in a pumpkin seat at age 10 weeks while my aunt cleaned houses. She was sooooo sweet, little and cute – I wish I had pictures to show you.
I’ll have to scan in some real pics in later so I can share.
That progressed to me babysitting her as a toddler when I was a teen, and then she became a little shit ass. “You’re not my mom! You can’t tell me what to do!! Just wait ’til daddy gets home and he’ll order me Pizza Hut!!”
Um, what? Hold the F up. Let me get this straight- I’m not allowed to watch MTV, Days of Our Lives or talk on the phone to boys, and I have to listen to this little sassy mouth tell me that she doesn’t have to mind me? I can’t wait to get my ass out of here so I can go get on my clear light up corded phone (you know you had one) in my bedroom and call all my friends (and ignore the call waiting beeps when my mom’s friends are calling) and talk ALL NIGHT LONG.
Anyway… she grew out of that sassy mouth and became a beautiful young lady. Well, maybe she has a sassy little mouth sometimes (*wink*).
Ok. Let’s get back to the tea.
Isn’t her bride’s chair so cute?? Everything looked so good, and I think everyone had a great time.
The menu was:
Chicken salad and pimento cheese finger sandwiches
Strawberry summer salad with feta cheese and pecans with strawberry vinaigrette
Mozzarella, olives, basil and tomatoes on Rosemary skewers
Black eyed pea salsa
I couldn’t have done this without Meighan’s maid of honor, Sam.
The recipe I wanted to share with you today is the artichoke dip – I had so many compliments on it. Let me know if you make it, I wanna see a pic!
- 1 15 oz can artichoke hearts
- 1 8 oz block cream cheese, softened
- 2 cups mayonnaise
- 1 cup parmesan cheese
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tbsp lemon juice
- 1 cup crushed pecans
- Preheat oven to 350 degrees.
- Combine everything except the pecans in a food processor (or just stir by hand).
- Pour into an oven safe dish and bake for 20-25 minutes, until bubbling around the edges.
- Serve with crackers.
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Michelle from Weekend CraftAugust 13, 2014 at 7:40 AM
First off I love your apron! Second you had me at artichoke! Thanks for linking up at the creative spark link party we hope that you will link up again today! http://bit.ly/1l2qbE8
Jann OlsonAugust 13, 2014 at 1:22 AM
Oh, I remember baby sitting nieces and nephews when I was only 10 years old. Sounds like a baby tending a baby if you ask me. lol! The tea looks like it was fabulous and I love artichoke dip. Yours with the bacon sounds relish! Thanks for sharing it with SYC. Pinned.
SheaAugust 5, 2014 at 6:15 PM
Adam…HOLY LORD – Glad you took that early retirement. You are hysterical – and I’m glad you like the dip!
Adam J. HollandAugust 5, 2014 at 4:44 PM
I babysat once. My sister paid me to take a gig of hers. I might’ve been 14 or 15 and the boy was 7 or 8. Everything was great – his mom bought us pizza and soda (and they had HBO). But then the boy comes waltzing into the living room after digging through his mom’s dresser. In one hand, he had a thong (presumably his mom’s); in the other hand he wanted to show me one of her … toys. That was enough for me to retire from the business of babysitting.
By the way, that dip (the real reason I am commenting) looks like great.