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This recipe is easily doubled, tripled, whatever ~ there are NEVER any leftovers when I make it ~ it can be made early in the day and stashed in the frig until time to bake [take out of frig while oven is preheating] ~ a shallow baking dish may take 10 minutes or so to heat thru, but a deeper dish will take longer ~ I usually serve it with mini rye or pumpernickel breads, but it is equally good with crackers or cut veggies ~ and I use "lite" mayo, which works perfectly ~ but do NOT use "no fat" mayo ~ ENJOY! ~ Sooz
Parmesan/Artichoke Dip
1 cup mayo
1 cup grated Parmesan cheese [I use a combination of Parmesan and Romano]
1 can [15-16oz] artichoke hearts packed in water
garlic powder or minced fresh garlic, to taste - optional
Drain artichoke hearts well ~ pulse in food processer [or blender] to desired texture ~ combine mayo, cheese, artichoke hearts, and garlic [if using] ~ turn into a baking dish and bake in preheated 350* oven til heated thru ~ equally delicious hot or room temperature ~
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sooz06
