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Cheesy Artichoke Dip

Source of Recipe

Ramona Larson in The Best of Country Cooking 2000


Recipe Introduction

This is just the classic hot artichoke dip with the addition of some mozzarella cheese. It makes is really creamy and gooey. When canned artichokes are called for in a recipe, I always use the frozen ones now. The texture and the flavor are so much better. I put this together about 5 hours before I baked it. I just put it in the refrigerator and took it out to come to room temperature about 1/2 hour before baking.

List of Ingredients

1 (14 oz.) can artichoke hearts, drained and chopped
1 c. mayo
1 c. (4 oz.) shredded mozzarella
1 c. grated Parmesan, divided
1 T. chopped onion [I used more like 3 T. minced very fine]
1 T. minced fresh parsley
1/4 t. garlic salt [I used about 2 t. minced fresh garlic and 1/4 t. salt]



Recipe

Preheat oven to 350 degrees.

In a bowl, combine artichoke hearts, mayonnaise, mozzarella cheese, 1/2 c. of the Parmesan, onion, parsley and the garlic salt. Spoon into an ungreased 1 quart baking dish. Top with remaining Parmesan. Bake, uncovered, for 20 minutes.

Serve with crackers and bread.

Serves 16.