Artichoke Parmigiano Dip

Our Italian friends have never eaten this before, and they adore it – as who would not?  It’s easy to make, and you are guaranteed no leftovers.

Preheat oven to 350 F

14 oz. can of Artichoke hearts

1/2 cup grated parmesan cheese

3/4 cup mayonnaise

1/4 cup plain yogurt

4 cloves garlic

2 tsp. lemon juice

1 chopped scallion

hot sauce – optional – as much or as little as you wish

Dump everything in your food processor and chop it up.  Stop while there are still some lumps and bumps; you don’t want a puree.  Stick your pinkie in and taste for salt.  Put the mixture in a very attractive baking dish, perhaps terra cotta?, and bake for 25 minutes.  Let cool a little before serving… but serve while still hot/warm with crackers or stale bread that you’ve toasted or sliced peppers, or all three.

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