Around here, we have a standard Hot Artichoke Dip that we make often. It’s always a hit at parties. Most of all, I love that recipe because it’s the only recipe that I’ve fully trained my husband to make. He can make it independently and it actually turns out better when he makes it than when I do.

But there’s always room for improvement and diversity in our repertoire. Hence, during last weekend’s Charger game, I tried a recipe from my brand new Nordstrom Entertaining at Home Cookbook. It won rave reviews from my husband, as well as his brother and dad.

And I got the chance to use a new gadget that I bought during a cooking class at Voila! a couple weeks ago. It’s a cheese grater. My instructor, Nadia, says it’s the best way to grate Parmesan and also to chop nuts. Here it is:

This device may take some getting used to. It requires a good amount of hand strength which is a stretch for me since I’m a big wimpy weakling. So the verdict is still out on this gadget. It may become indispensible or it may become the latest unused lump of plastic in my cupboards. We’ll see… Anyone else have one of these devices?

Baked Artichoke Dip
From the Nordstrom Entertaining at Home Cookbook
Serves 12 to 14

1 cup mayonnaise
3/4 cup sour cream
2 cups (8 ounces) freshly grated parmesan cheese, preferably Parmigiano-Reggiano
3 T cider vinegar
2 T chopped fresh basil
2 cloves garlic, minced
1 t kosher salt
1 t freshly ground black pepper
2 cans (13.5 ounces each) artichoke hearts, drained and coarsely chopped
1 red bell pepper, roasted, peeled, seeded, and chopped
1 can (7 ounces) diced green chiles, drained

Preheat oven to 350.

In a bowl, combine the mayo, sour cream , 1 1/2 cups of the Parmesan cheese, the vinegar, basil, garlic, salt, and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell peppers, and chiles. Transfer to a decorative baking dish and, using the spatula, smooth the surface. Scatter the remaining 1/2 cup of Parmesan cheese evenly over the top.

Bake, uncovered, until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from the oven and let cool for 5 minutes before serving directly from the dish.