Presbyterian Women February Recipe

Pastor Emma's Hot Artichoke Dip

This recipe has been a family favorite for many years.  It's quick and easy and everyone loves it; no spinach necessary. You can double the recipe and make a batch for a crowd, too!

1 14-oz can Artichoke Hearts in water, drained (not the marinated kind in the jar)
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup freshly grated Parmesan cheese, plus a little more for topping
a few drops of Tabasco

Preheat oven to 350 degrees.
Finely chop the artichoke hearts and put them in a medium bowl.  Add the rest of the ingredients and mix well.  
Pour mixture into a small baking dish or casserole.  Top with the remaining Parmesan.
Bake for about 30 minutes, or until bubbly and just starting to brown on the edges.

Serve with potato, tortilla or pita chips.  Also good with raw veggies as dippers.

For a lighter version, I often use light mayonnaise and low fat sour cream.  You can even substitute plain, fat free yogurt for the sour cream with great results.  You'll just want to let the dip set for a few minutes after taking it out of the oven.