recipe by Lori Ross
You will immediately recognize this simple dip whose roots are in a classic Spanish holiday dish - Artichoke Tart. Spread on crackers or bread and use any leftovers to make an artichoke tortilla (see above).
8 oz. artichoke hearts in oil, roughly chopped
1 cup mayonnaise
1 cup parmesan cheese grated
Salt and pepper
Fresh chopped parsley
Set oven to 350 degrees; mix artichokes, mayonnaise and parmesan in ovenproof pan. Salt and pepper to taste. Heat for 10-15 minutes until dip is bubbling and golden brown. If you do not want to use the oven, heat in microwave (2-3 minutes or until cheese is melted) or in a saucepan on the stovetop. Place dip in attractive bowl and top with parsley.
Note: Use leftovers in tortilla – delightful!