avablog

I made this recipe (doubled) for the recent progressive dinner we had with a group of friends. It turned out well. I wish I would’ve had some real mayo and white wine on hand to use in place of Miracle Whip and lemon juice, but it was tasty all the same. Served with an assortment of crackers. From The All New, All Purpose Joy of Cooking.

Baked Artichoke Dip (About 2.5 cups)

Preheat oven to 400
Stir together in medium bowl:

1 C mayo
1 C grated parmesan
1/2 C finely chopped onions

Pulse in a food processor until finely chopped:

One 13 3/4 oz. can artichoke hearts, well drained

Stir into the cheese mixture along with:

1 T fresh lemon juice or dry white wine
1/4 to 1/2 t ground black pepper

Scrape into a small baking dish or ovenproof crock.
Combine and sprinkle over the dip:

3 T dry unseasoned breadcrumbs
1 t olive oil

Bake until top is browned, about 20 minutes. Serve with:

Crackers or toast