Normal, Illinois

My husband works at a hospital, and they often have "pot luck" type of lunches, as well as "parties" when people leave or doctors retire....I made this recipe for him for one of these, and his co workers practically licked the dish...I am now asked to bring this to every "food" related celebration, and in fact, I just made another big dish of it tonight for him to take in tomorrow...It is the most requested thing I have ever made!!

I make this dip ALL of the time! It is by far the absolute best version I have ever had. Kills the restaurant competition. I usually double the garlic because I love it, and I add at least an extra half cup of parmesan cheese. Like others, I use marinated artichoke hearts, but if you don't have them just squeeze a little extra lemon in if you want more zing. I never understood why tortilla chips are served with this type of dip, since it's not Mexican fare. I cut pita bread into wedges, brush with olive oil, and toast in the oven for dipping. I have also used oiled/toasted baguettes. The recipe makes a large amount, so if you're not going to use it all it freezes very well. I never get that opportunity, because it is DEVOURED every time I make it! One of my all time fave recipes!

This was so good! I suggest using a chuck roast if you want to shred your meat. If you have a meat slicer then go with the rump - otherwise don't bother with that cut because it doesn't shread as well and Italian beef needs to be sliced thin! (shredded is next best option IMO) I used 2 packets of the Italian dressing mix and I used one can of beef broth and then added water to it to make 3 cups total. Served on french rolls (with lots of the juices) with sliced provelone and giardinera. Reminded me of growing up in Chicago!