BAKED ARTICHOKE DIP
About 2 ½ cups
Preheat the oven to 400°F. Combine in a medium bowl:
- One 14-ounce can artichoke hearts, drained and finely chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan (4 ounces)
- (¼ cup finely chopped onions or green onions)
- 1 tablespoon lemon juice or dry white wine
- ½ teaspoon black pepper
Taste and season with salt if needed. Scrape into a small baking dish or ovenproof crock. Sprinkle over the dip:
- 2 tablespoons grated Parmesan
- (Paprika, preferably smoked)
Bake until browned, about 20 minutes.