- 2 14 oz. jars of marinated artichoke hearts
- 3 cloves of garlic
- 1 cup mayonnaise
- 1 cup grated parmesan cheese
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Puree the marinated artichoke hearts (liquid included) and garlic cloves in a blender. I found that I had to stir the ingredients several times during the blending process to assure that all of the artichoke hearts were adequately pureed. In a casserole dish, mix the mayonnaise and grated cheese. Add the artichoke puree and thoroughly mix all of the ingredients together. Top with a little more of the parmesan and bake in a preheated oven at 350 degrees for about 20 minutes or until warm. |
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After heating, serve immediately with a vegetable platter, crackers or sourdough bread for dipping. To keep this dish warm, you may serve it in a fondue pot with a candle underneath. Or, for a more interesting presentation, you may hollow out a round loaf of sourdough and pour the dip into the cavity. Toast the bread from the remainder of the loaf and serve for dipping. You might even season the removed bread with seasoned salt or garlic powder before toasting. |
- Yields: 10 servings
- Preparation Time: 30 minutes
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