Missy’s Artichoke Dip

My good friend Missy makes this whenever this is a potluck and it is a crowd favorite. Just make sure you are clear of the crowd as it moves through your body. It can give you the toots. It is worth it. I could eat this entire dish all by myself.  


One 13 oz can of artichoke hearts, well drained

One cup of shredded parmesan cheese

One cup of mayo

One tablespoon lemon juice

1/4 teaspoon ground black pepper

crackers or toast (I prefer Pepperidge Farm Harvest Wheat crackers)

Preheat oven to 400


Plus in a food processor until finely chopped, can of artichoke hearts. Add parmesan and mayo and plus to mix. Add lemon juice and pepper. Scrape into a small baking dish or oven proof crock. Bake until top is darker yellow with a light crust. Serve with crackers or toast.




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