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Artichoke Dip II
February 03, 2008

This is very similar to the recipe that I have used for years. I can't believe this calls for a full CUP of mayo, though! That sounds like complete overkill, and I think the parmesan could be a little much, too. After draining the artichokes - USE REGULAR ARTICHOKE HEARTS IN WATER, two 14oz cans - I usually run a knife through each can several times to give the hearts a rough chop. I've also started using two cans of chilis (don't bother to drain - that's FLAVOR you're putting down the drain!), and the mayo (usually light - fat free is the work of the devil! :p) is eyeballed, but definitely not even half a cup. Start with about a quarter to a third of a cup, stir it up and adjust until it's a fairly loose, creamy consistency - but not gloppy. I usually use about half a 6oz. tub of shredded parmesan, with an extra handful across the top before baking. And don't forget the Wheat Thins - for some reason, that is the accompaniment that tastes the best with this! Enjoy the dip - I guarantee you will crave this version time and again!

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