Baked Artichoke Dip
From the Joy of Cooking, this is a nice warm addition to a cocktail party hors d’oeuvres mix.
- 1 14 oz. can artichoke hearts, drained
- 1/2 c. onion
- 1 c. mayonnaise (I prefer Hellman’s Light)
- 1 c. grated fresh Parmesan or Romano cheese
- 1 t. lemon juice
- 1/2 t. freshly ground black pepper
- salt to taste
- 1 t. olive oil
- dried bread crumbs
- crackers for serving
Cut recipe in half for 1 large ramekin. I like to use Carr's Table Water Crackers. They don't over-power the dip and hold up to spreading and dipping.
Source: ME's Kitchen
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