Parmesan-Artichoke Heart Dip

A quick little dip to share before a fun game night with the ladies :)

Artichokes are coming out to play for the season....and I'm so excited!  I love a good artichoke, but not to scare you off too fast--this dip actually requires jarred or canned {yikes, did I really say that?!}artichoke hearts, so no need to run away and put your gloves on for a battle with those pointy suckers.

My mom passed this onto me and she will be on her way over to reap the benefits along with me--go Mom!

The key to the simplicity of this appetizer is to drain the artichoke hearts & chiles well so the dip doesn't turn out runny.

Then it's just a matter of throwing all your ingredients in a bowl....a little stirring action...and ready to spread in your baking dish....

Bake for 25 minutes and then you will be golden....literally!

Enjoy!

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Ingredients for Parmesan-Artichoke Dip

1 Cup Mayonaise
1 Cup Freshly Grated Parmesan Cheese {use the containers from the store deli}
2-14oz Cans Whole Artichoke Hearts {in water, not marinated}, drained
1- 4oz Can Fire Roasted Diced Chile Peppers
1/4 tsp Ground Black Pepper

Directions Parmesan-Artichoke Dip

Preheat oven to 350 degrees.

After you have drained the artichoke hearts, slice off the leaves and discard.  Quarter the heart into 4 bite-size pieces. 

In a bowl, add artichoke hearts, mayonaise, parmesan cheese, chiles and pepper. Stir to mix.

Place in a baking dish {approximately an 8"x8"}.

Bake 25 minutes until bubbly and golden-brown. 

Serve warm with Water Crackers.