ARTICHOKE DIP TO LOVE!

The earliest memory of my love affair with dip began when I was about four or five, eating French onion dip and chips in the wee morning hours in my closet - but that's a story for another day. This hot artichoke dip from Freemans restaurant in NYC, featured in domino magazine is one you will surely want to add to your recipe box! It is a delicious and comforting dish your guests will happily linger over.

HOT ARTICHOKE DIP
Serves 6-8

3/4 cup mayonnaise (Hellmann's)
1 pinch cayenne pepper
1 clove garlic
2 cans (14 ounces) artichoke hearts in water,
drained and finely chopped
1/2 cup grated Parmesan cheese
1 baguette, sliced diagonally, 1/2-inch thick

Preheat oven to 425 degrees. In a food processor, place mayonnaise, cayenne, and garlic. Process
until smooth. Add half the artichokes and half the cheese, pulse to combine. Place in a bowl, and fold in the remaining artichoke and cheese. Transfer to a 1-quart baking dish. Bake until golden and bubbly, about 30 minutes

Lay out bread slices on a cookie sheet and toast until golden, about 5 minutes. Serve everything hot. Enjoy!

Margaret Berg Art: Pinterest