Anthea's Hot Artichoke Dip

PREP TIME: 10 minutes
COOK TIME: 30 minutes

Ingredients

 

Ingredients

 

2 cans of artichoke hearts	(I use Communa ones from Spain available at Foodtown and New World)
1 cup grated parmesan cheese
1 cup Mayonaise	I use Best Foods Light Mayo but anything will do
A few finely chopped jalapeno chillies (optional)  or few drops Kaitaia Fire, or chilli sauce etc	To taste

 

 

Directions

 

Method

 

Drain artichoke hearts and chop roughly.  Remove any sharp, prickly bits.  Combine artichokes with parmesan and mayo.  For additional flavour, if desired, add any of the "hot" items, being careful not to overdo it!

 

Press into an ovenproof dish (I use a wide, shallow dish for maximum browning, but it works just as well in a deep dish).  Bake at 180⁰C for about half an hour until browned on top.

 

Serve with crackers, bread, pita crisps …

 

Freezes well either before or after cooking.  Can be prepared well in advance and heated and browned before serving.