Artichoke Dip

I love an excuse to break out this dip. I can and do eat it by the spoon when no one is looking. 🙂 The creaminess of the mayo and cream cheese, melt in your mouth texture of the artichoke, and the salty bite of the Parmesan is nothing short of addicting. Typically instead of doing one cup of Parmesan only, I will do one cup of mixed grated cheeses like Provolone, Romano, Fontina, and Asiago with the Parmesan-makes it more interesting. Be sure to cut away any tough parts of the artichoke hearts during the chopping process-those are never fun to chew.
Serve with tortilla chips, crackers, or crusty bread. Enjoy!

Ingredients
Enough butter to generously grease an 8×8 baking dish
2 cans (14 oz) artichoke hearts (drained and chopped)
1 cup grated Parmesan cheese, plus roughly ¼ cup extra for topping
½ cup room temperature cream cheese
½ cup mayonnaise
1 teaspoon Worcestershire Sauce (vegetarian)
Dash of Tabasco sauce
⅛ teaspoon garlic powder
⅛ teaspoon sea salt or to taste
Dash of white pepper

Instructions
1.Preheat oven to 350 degrees
2.Generously butter an 8×8 baking dish, set aside.
3.Mix all ingredients in a medium sized bowl, until well blended.
4.Spoon into baking dish, and top with extra Parmesan cheese.
5.Bake at 350 for 20 to 30 minutes, until bubbly.
6.Turn oven to broil. Broil artichoke dip for about 2 minutes or until top is golden brown.
7.Remove from oven and serve.

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