My friend Kelly Louis made this dip every Thanksgiving in for about 20 years. It is decadent and dangerous, and now I can’t imagine Thanksgiving without it.
Kelly’s Artichoke Dip
Ingredients
- 2 cans artichoke hearts
- 2 cups mayonnaise (vegannaise is fine too)
- 4 ounce chunk of Parmesan reggiano (fresh grated is best)
- 2 tablespoons garlic powder
Instructions
- Rinse and drain artichokes in a strainer, squeeze well to remove all water.
- Preheat oven to 350F
- Mix all ingredients well, breaking up the artichokes so the leaves separate and are well distributed.
- Scoop into a casserole dish with a lid. Cover and bake 40 minutes.
- Cut a crusty bread into cubes and serve warm.