HOT ARTICHOKE DIP

MAKES ABOUT 2 CUPS

I had this several times in the past when someone else made it. I decided to make it myself. I found several different recipes for reference, but it appears they are all based on an original from Kraft. This is my version.

INGREDIENTS

1 can (14 ounces) artichoke hearts, rinsed, drained and chopped

1 cup Parmesan cheese

1 cup mayonnaise

1 clove garlic, minced

Juice of 1/2 lemon

Preheat oven to 350° F. Mix all ingredients. Place in a 9-inch pie plate or 1-quart baking dish. Bake until lightly browned, about 20 minutes. Serve with crackers, Crostini or Toasted Pita Triangles.

Note: I am a strong advocate for using only the best freshly grated Parmesan cheese, such as Reggiano. However, there are some recipes, like this one, that were created for boxed cheese, such as Kraft. I really think it is better that way.

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