Artichoke Dip

I'm going to share with you one of my favorite appetizers- Artichoke Dip.  This dish is one of the reasons I look forward to holidays and company coming over.  I've meshed together a couple of recipes to come up with the perfect dip, but the majority of it comes from a dish a grew up with called Vancouver Dip.  My Mom got the recipe from a church cookbook my Aunt gave her and she makes it on special occasions.  I've added a few things here & there, but not much.  This appetizer is great for any time of year and can feed quite a few folks.  Plus it's super easy and soooooooo good!  Here's the skinny:
1 Cup grated Parmesan cheese
1/2 Cup mayonnaise
8 oz cream cheese softened
1 14 oz. can artichoke hearts
1 1/2 teaspoon dill
1 green onion chopped
dash of salt
dash of pepper
Preheat oven to 350 degrees.  In a food process combine Parmesan cheese, mayonnaise, cream cheese, half of the can of artichokes, 1 tsp of the dill, green onion, salt, and pepper.  Mix until combined.  Add in the other half of the artichokes & pulse a few times so that it's mixed in but there are still sizable chunks of artichokes in the dip.  Pour into baking dish, I usually use a 9 inch pie plate, and spread it out evenly.  Sprinkle remaining dill on the top and bake for 20-25 minutes (until top is lightly browned & bubbly).  Serve as a spread with thinly sliced baguette or as a dip with pita chips.

This is an appetizer that is sure to please everyone.  You could also bake it in individual remekins and have personal servings for each guest (as pictured above).  And clean up is easy because it only uses one bowl.  If there are left overs you can just heat it up the next day & it's still yummy.

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