Pat had the HMG over to her house on Bainbridge a few weeks back, and made the best artichoke dip. Ever. I liked it when I tasted it, and I liked it even more when I saw that the recipe called for an entire jar of mayonnaise. You can't go wrong with that.
2 (14 oz.) cans artichoke hearts, drained, chopped coarsely
8 oz. jar mayonnaise
2 cups shredded mozzarella
1 cup grated parmesan
1 teaspoon garlic powder, dip
Paprika (for sprinkling on top)
Mix artichokes, mayonnaise, cheeses and garlic powder. Pour mixture into greased casserole pan. Sprinkle with paprika and bake for 25 minutes in a 350 degree oven. Pat Beal recommends serving this with Garlic melba rounds...or another sturdy cracker of your choosing.
