Artichoke Dip

8 oz. mayonnaise
8 oz. Parmesan cheese, grated
1 (14 oz.) can artichoke hearts, drained and chopped
2 garlic cloves

Mix all ingredients
Bake at 325 for thirty minutes

I thought it was a little strong on the may-o, so I added some mozzarella cheese and then grated more parm cheese to cover the top before I baked it. The artichoke hearts can be found on the very bottom shelf underneath the canned vegetables at IGA.

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