a slightly modified Paula Deen recipe
1 (8 ounces) block cream cheese, softened
2 cups mayonnaise – the small jar is perfect size for this
2 (14 ounces) can artichoke hearts, drained and chopped
4-6 green onions, sliced thin or replace w/shallots when available
2/3 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce – I suggest several more dashes, it won’t be too hot
Dash Worcestershire sauce
salt – not much, especially if you didn’t rinse the ‘chokes
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
*Have plenty of dippers on hand for this scrumptious and filling dip.*