Hot Artichoke Dip

http://teriskitchen.com/appetizers-recipes/artichoke-dip.html

Makes about 2 cups

I had artichoke dip several times in the past when someone else made it and it was always so good. So, I decided to make it myself. I found several recipes for reference, but it appears they are all based on an original created by a brand name company to promote its cheese. This is my version, which is slightly different and equally delicious.

Ingredients

• 1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup mayonnaise (can use reduced fat)
• 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, homemade crostini or toasted pita triangles, some of which are in the similar and related recipes.

Notes: I am a strong advocate for using only the best, freshly grated Parmesan cheese, such as Parmigiano-Reggiano. However, there are some recipes, like this one, that the Parmesan cheese in a box is acceptable. If that is what you like or have on hand, it will be fine. Frozen, thawed artichoke hearts can be substituted for the canned.

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