Bonnie’s Easy Artichoke Dip

In honor of National Artichoke Hearts Day (and with many thanks to our National Food Holiday Calendar for bringing that fact to our attention), we’ve got a Nummy debut by Bonnie Brantley-Grosshans that is a simple slam-dunk.

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Rolfes used to make this all the time in college, and it’s a hot, easy, always-devoured dip that doesn’t miss. I like to throw in a little cayenne pepper to keep things spicy, but it’s just as good old school.

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2 cans of artichoke hearts

1 cup mayo

1 cup parmesan cheese

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1. Preheat oven to 350.
2. Drain artichoke hearts. Coarsely chop.
3. Mix all ingredients. Put in a baking dish and top with a little extra parm.
4. Bake for 15-20 minutes or until golden brown.

Serve with frito scoops or assorted crackers, and get your hands out of the way. I’ve seen people become violent over this at many a Nashville Supper Club. And to that I say “Well done, ladies!” Miss Hutchison would be so proud, may she rest.

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