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Artichoke Dip

Artichoke Dip

Artichoke Dip

You’ll find this recipe and its many variations neatly recorded on index cards and Junior League and church cookbooks in South Florida (and everywhere else, for that matter). It’s simple, quick and oozing with cheesy, fatty goodness.
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Ingredients
  

  • 2 cans artichoke hearts in water, drained and chopped
  • 1 cup mayonnaise
  • ½ cup Parmesan cheese plus 2 tablespoons
  • Pita chips, toasted bread rounds or crudités

Instructions
 

  • Preheat oven to 350 degrees. Place artichoke hearts in a bowl and mash coarsely. Combine with mayonnaise and ½ cup of Parmesan cheese. Heap mixture into ovenproof gratin dish and sprinkle with remaining 2 tablespoons of cheese. Bake for 30-40 minutes, or until top is golden and bubbling. Serve hot with pita chips or crudites.

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