I got this recipe from my friend (and neighbor) Julie Spaghetti. It's super easy and yet tastes fabulous. Thanks, Jules!
Artichoke-Parmesan Dip
2 cans artichoke hearts, drained
2 c. grated Parmesan
2 c. light mayo
2 T. lemon juice
If your artichoke hearts are not already quartered, chop them up a little:
Mix in mayo and Parmesan:
Spread in a shallow baking pan (I used an 11x7, but you could put this in a 9x13 pan, too), and bake at 375˚ for about 15 minutes. I let it go a little bit longer to get a lightly browned cheesy crust on top. This was absolutely delicious!
NOTES: I had thought about adding either crushed garlic or garlic powder, but when Julie Spaghetti made it, it was so good that I didn't want to screw around with the flavor. So I left it alone. We took it to a Super Bowl party, and came home with an almost-empty pan.
I also thought that this would make a great hot sandwich spread...like for roast beef or maybe even turkey...on some of my homemade rye bread...mmmm....
2 comments:
Is her last name really Spaghetti? If so that's awesome. Heh.
The dip sounds great, I bet it would be good as a spread.
LOL...no, "Spaghetti" is a nickname, resulting from the fact that I could never remember her last name, but I *knew* it was something Italian. So she & her husband became "Joe & Julie Spaghetti." They have no problem with it, which is good because it kinda caught on in the neighborhood! :D
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