You might be tempted to use marinated artichoke hearts in this recipe, but we found the acidity fights with the other flavors. Serve this dip as a delicious beginning to our easy holiday dinner menu--just be sure to double the recipe. If you want to spice it up a bit, add a can of diced tomatoes and green chiles.
Makes 4 to 6 servings
2 (14-ounce) cans artichoke hearts, drained and chopped
2 garlic cloves, minced
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 cup fine, dry breadcrumbs
1 cup freshly shredded Parmesan cheese
1/4 cup freshly grated Parmesan cheese
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1-quart baking dish; sprinkle with grated Parmesan cheese.
Bake at 350° for 30 minutes or until bubbly. Serve with crackers.