Another super quick and easy appetizer, this artichoke dip can be thrown together in the time it takes your oven to preheat. Even better, you don't need a ton of specialty ingredients or seasonings, just the following:
1 14oz. can of quartered artichoke hearts (packed in water, not oil)
1 cup mayo
1 cup grated Parmesan cheese
cayenne or paprika, whichever you prefer
Preheat your oven to 350 degrees F. Drain the artichokes and run a knife over them so that they're roughly chopped - no precision necessary. Place the chopped artichokes in a bowl along with 1 cup of mayo and the Parmesan cheese, reserving a pinch or two of the Parmesan for later. Stir the ingredients until everything is thoroughly blended, then scoop the mixture into a small baking dish or a large ramekin, whatever you have on hand. Sprinkle the reserved cheese on top along with a dusting of cayenne pepper or paprika, depending on how much of a kick you're after. I'll always choose the cayenne, but then I never can get enough of that wonderful pepper burn.
Pop the dish in the oven and bake it for 15 minutes or until the top begins to brown and the dish is bubbling at the sides. Resist the temptation to eat directly from the baking dish with your finger (because let's remember, the dip is hot) and serve the artichoke dip with crackers, tortilla chips, pretzels, endive or any other civilized implement. Enjoy!
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