This party favorite can’t be any simpler. It takes almost no time to prepare and it’s 100% success all the time.
Super artichoke dip
(courtesy of my friends Cathy and Yvette)
1 cup of mayonnaise (can be substituted for a soft Philadelphia cheese instead)
2 cups of mozzarella cheese – shredded
½ – ¾ cup Parmesan cheese – shredded
2 small cans of artichoke hearts (drained and minced)
3 garlic cloves
mix in food processor
Mix all ingredients together, spread in a shallow baking and serving dish and bake in oven (350 degrees) for ½ hour. Serve with pita or tortilla chips.
Wine pairing suggestion:
If you didn’t trade for a cheese instead of mayo in the recipe, this dish is a pretty filling. Therefore I chose a rich, big body Californian Chardonnay to enjoy it with Hess Collection Chardonnay from an estate, single vineyard called Su’skol is a rich, yet lovely acidic wine that perfectly compliments this dish.