December 21, 2015

Hot Artichoke Cheese Dip

I've been making this dip for years, but usually only for gatherings. I served it recently and it was the most popular dish of the night.

Hot Artichoke Cheese Dip

14 oz. canned artichoke hearts in water, drained and rinsed
8 oz. cream cheese, cut into cubes
1/3 c. mayonnaise
2/3 c. grated Parmesan cheese
2 Tbsp. slivered fresh basil or 1 tsp. dried basil
1 tsp. grated lemon zest
freshly ground pepper
dash cayenne pepper

Preheat oven to 425. Coarsely chop drained artichoke hearts. Mix with remaining ingredients. Transfer to a lightly oiled oven-proof casserole or 9-inch pie pan and bake about 20 minutes, until hot and bubble. Serve with raw veggies or bread.

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