This warm artichoke dip doesn’t require gourmet ingredients so it’s easy dish to prepare at the last minute.
1 can (14 oz/398ml) artichoke hearts, drained well and chopped
1 cup mayonnaise
1/2 cup grated Parmesan, plus 1/3 cup for topping
2 cloves garlic – minced
1 tsp Worcestershire sauce
few drops hot sauce
squeeze of fresh lemon
Preheat oven to 350°F.
Drain the artichoke hearts well. Squeeze the water out of them and chop.
In a medium bowl combine the artichoke hearts, 1/2 cup parmesan, mayo, minced garlic, a few drops lemon juice and the Worcestershire sauce.
Mix everything together and then taste it to see if you’d like to add more hot sauce or lemon.
Transfer the mixture to an 8" x8 “casserole dish and sprinkle with the remaining 1/3 cup Parmesan.
Bake for 10 to 15 minutes — just until the dip starts to bubble and the cheese melts on top.
Remove from the oven and allow to cool. Serve warm with fresh baguette or crackers.
You can bake this in
smaller size oven-safe dishes such as deeper dip bowls, you may just have to
leave the dip in the oven a little longer for it to heat all the way through.