
——————————
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.
——————————-
2 cans of artichoke hearts
1 cup mayo
1 cup parmesan cheese
——————-
- Preheat oven to 350.
- Drain artichoke hearts. Coarsely chop.
- Mix all ingredients. Put in a baking dish and top with a little extra parm.
- 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.
Advertisements
Pingback: Bonnie’s Grean Bean Poppers | Nummy Num Num