Hot Artichoke Dip
Makes 4 cups
cans artichoke hearts
package cream cheese
softened and cubed
I prefer Duke's
garlic salt and black pepper
Preheat the oven to 350 degrees.
Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender.
Pulse a few times until chopped and just blended.
Mix in parmesan cheese and spices.
Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.
Add to the bowl of dip and stir together gently.
Pour the mixture into a pie plate or baking dish and spread to smooth out.
Bake for 15-20 minutes until heated through and bubbly.
Turn on the broiler and broil for 2 minutes until the top is golden.
Serve warm with chips or crackers for dipping.
Adapted from The Pioneer Woman's cookbook "The Pioneer Woman Cooks"