Want that hot artichoke dip recipe?

Happy Wednesday, food readers. It's that day when I try to give you lots of cooking inspiration.

Up today, at www.charlotteobserver.com/food, think about these:

Get a sheet pan. They're heavy-duty, double-duty and cheaper than you'd expect at restaurant supply stores (here in Charlotte, I like to drop by Fadel's for half-sheet pans and other cheap-but-useful cooking gear). Andrea Weigl gives you a rundown on why sheet-pan cooking will make your dinner prep easier.

Do you need red velvet Oreos on your life? We gave them a quick taste test. Results? Go here to find out.

Need a tasty but healthful little bite of sweetness while you're trimming calories? The Kitchn gives you Carrot Cake Bites.

You don't have to make huge amounts of soup to make soup. Linda Gassenheimer has a good, warming small-batch soup.

Need a short list of food-related things to do? We've got haggis and new cooking classes.

What's the difference between Dutch-processed cocoa and regular cocoa? I tried to clear it up a little. 

If you don't want to use canned cream-of soup, you can make your own. 

And finally, my column on how great it is to have a few go-to recipes for special occasions. If you read the column online, there is a link to my Broccoli Pecan Salad. And yes, everyone wants the Hot Artichoke Dip. As your reward for reading my blog, here it is:

Hot Artichoke Dip

From Mary Stewart Duffy, who got it from a Junior League cookbook.

1 (14-ounce) can artichokes, drained and chopped


1 clove garlic, mashed

2/3 cup mayonnaise

1/2  teaspoon  Worcestershire sauce

1 cup shredded Parmesan cheese

Freshly ground pepper, to taste

Paprika (to sprinkle on top)

COMBINE all ingredients in small baking dish (greased).  Sprinkle with paprika.  Bake at 350 degrees for 20-25 minutes.  Serve hot with Triscuits, taco-flavored chips or your favorite crackers.  (She serves it with Wheat Thins.)

YIELD: 12 servings.