By peoplestaff225
Updated September 20, 2013 12:10 PM

Nashville has long been known for its music scene, but now three of its biggest fans are hoping to add a new notch to the city’s resume: food.

Kings of Leon members Caleb and Nathan Followill have teamed with chef Jonathan Waxman to launch the Music City Eats food festival, a two-day event kicking off Sept. 21 that combines great music with gourmet munchies.

From cooking demos and wine tastings with Giada De Laurentiis and Trisha Yearwood to concerts by Tom Petty and Norah Jones (and, hey, even a video shout-out from Nashville star Connie Britton!), there’s something tempting here for everyone.

Chef Tim Love is one of the culinary wizards participating in the festival’s inaugural weekend, and he’s hoping “that all attendees—whether you’re a first–timer or a festival veteran—check out at least one panel and one demo,” he tells PEOPLE. “You’ll learn something new and have a great time.”

One of the recipes he hopes you’ll try? His own artichoke dip, of course, which takes the traditional recipe and adds a fun new twist. So strap on your cowboy boots, and get cooking:

Music City Eats Nashville Festival: Artichoke Dip Recipe from Tim Love

Tim Love’s Artichoke Dip

2 14 oz. cans of artichokes packed in water, chopped

1 cup Parmesan cheese, shredded

1 cup mayonnaise

1 tbsp. red pepper flakes

1 cup sliced almonds

Kosher salt and fresh ground pepper, to taste

1. Preheat oven to 375°F. In a medium mixing bowl, combine the chopped artichokes, cheese, mayonnaise and red pepper flakes. Season with salt and pepper to taste.

2. Pour the mixture into a casserole dish and top with the sliced almonds.

3. Bake for 15 minutes, or until almonds are brown and dip is hot in the center. Serve with grilled baguette slices or chips.

Kiran Hefa