The artichoke dip, which I barely remember making, was deemed a success. (Drain and chop three cans of artichokes, mix well with half a tub of grated Parmesan cheese, three crushed cloves of garlic, three or four big glops of mayo, and black pepper to taste. Top with a little more cheese and bake at 350 for thirty minutes or until the top is golden brown.)
As a bonus, work has been slow today, so I was able to engage in a little post-potluck meditation.