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Parmesan-Artichoke Dip without Spinach

A cheesy artichoke dip without spinach that you can serve as a dip, to make bruschetta (toasted sliced baguettes), on crackers, or as a sauce for pasta.

Ingredients

  • 1 (15-ounce) can artichoke hearts , drained, rinsed, and drained again
  • 3/4 cup freshly shredded Parmigiano-Reggiano (or Parmesan)
  • 1/4 cup + 2 tablespoons mayonnaise
  • 2 large cloves garlic grated or minced

Instructions

  1. Preheat the oven to 350⁰F. (I used my toaster oven.)
  2. Add all of the ingredients to a small food processor and pulse on “chop” until the artichoke hearts are broken down into no larger than 1/4-inch pieces.
  3. Transfer to an oven-proof bowl and bake on the center rack for 22 – 25 minutes or until lightly golden brown on the surface.
  4. Set aside to cool 5 minutes. Serve with bread, bread balls, or toss with pasta and some reserved pasta water. This spread would also make a wonderful addition to a salad, served cold. Just place a scoop on top and in the center of the salad.