This is the old standby artichoke dip. This recipe
came from France Hamilton (my mom).
This is the classic, but we have also added fresh
mozzarella cheese, spinach, roasted hot green chiles, sliced shallots,
or diced mushrooms for a change.
1 14oz can of artichoke
hearts
1 cup Hillman's mayonnaise (no substitute)
1 cup Parmesan cheese
Drain the artichokes, reserving the juice to add to
dip if it is to thick. Roughly chop the artichoke hearts.
Mix all ingredients well. Bake at 350 in oven for about
10-12 minutes, or until completely heated throgh. Serve
warm.
Note: We've used less expensive artichoke stem peices
with very good relults.
