Ingredients
- 1 (14 ounce) can artichoke hearts
- drained
- 4 -6 garlic cloves
- 12 cup grated parmesan cheese
- 13 cup mayonnaise
Instructions
- Preheat oven to 375.
- In food processor, pulse artichoke hearts and garlic cloves together for a few seconds till roughly chopped.
- Add mayo and grated cheese.
- Chop a few seconds longer till blended well.
- Spread mixture into a 1 1/2 quart baking dish, cover and bake for 15 minutes.
- Remove lid and continue baking till top is browned and bubbly, about another 5-10 minutes.
- Can be kept warm in crockpot when serving.
- Serve with warmed tortilla chips or pita bread quarters.
- Leftovers (if any) make a tasty filling for boneless chicken breast.
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