CRISPY ARTICHOKE DIP
Several years ago a co-worker brought this incredible Crispy Artichoke Dip to an office carry-in. I had never tasted artichoke dip before and let me tell you…it was love at first bite.
I mean, honestly, four ingredients, five minutes to mix and then into the oven for 30-35 minutes at 350, what is not to love?
It turns out that years before, while in college, my co-worker had worked in a restaurant of a premier chef and had learned this recipe. So that aught to tell you how good this stuff is.
The crispy edges are to-die-for so be prepared to go to battle for them when it comes out of the oven.
Serve on pita chips, crackers, tortilla chips or…heck, this stuff is just plain good on anything. It is even great on a big ole spoon all by its self.
You are gonna love it!
Dianna
Drain and chop 2 cans of artichoke hearts and add to large mixing bowl. Add one cup of real mayonnaise (not miracle whip) one cup of grated parmesan cheese and one cup of mozzarella cheese. Mix well. Coat a casserole dish with cooking spray and pour in mixture. Top with additional mozzarella cheese. Bake at 350 for 30-35 minutes. Top should be light brown and edges should be little darker brown and crispy. Serve hot.
NOTE – Sometimes mozzarella cheese, depending on the brand, can become oily when baked. If the dish gets a little oily around the edges from all of the cheese take a paper towel and gently dab around the sides to absorb any excess oil before serving.