Sunday, December 14, 2014

Artichoke Dip


  • 2 cans quartered artichoke hearts, drained and rinsed
  • 2 C shredded whole milk mozzarella cheese
  • 3/4 C mayonnaise
  • 1/2 C grated Parmesan cheese
  • 1 T garlic powder
  • 1 T fresh lemon juice
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large mixing bowl.
  3. Spray a glass baking dish with cooking spray and add mix.
  4. Serve with homemade pita chips or crostini.
TIPS:  You can fine chop the artichokes, but I find a whole quartered artichoke creates the perfect texture. Also, in the rare event you have any left over (I think this happened twice in the ten years I've been making it), you can use the dip as a delicious stuffing for a chicken breast or a pork chop.