Artichoke Dip Recipe

Over the weekend I made the artichoke dip that was such a hit on Easter. Once again, it turned out quite good. Here’s the recipe.

You’ll need 2 cans of artichoke hearts packed in water (not marinade), about 8 ounces of grated Paremesan cheese, a cup or so of mayonnaise and some jalepeno peppers (I used some that I grew last summer and pickled). Preperation is easy - grate the cheese, chop up the artichoke hearts, dice the peppers and mix them all together with the mayo. Add more mayo if the mixture seems a bit “dry”. Bake for about 25 minutes at 350 degrees. While baking, prepare a sour dough boule by slicing off the rounded top and then hollowing out the bottom to form a bowl for the dip. Slice the top into bite size pieces that can be used in the dip (no need to toast these as the crust gives them enough firmness for dipping). Slice and toast what was scooped from the boule. When the dip comes out of the oven, scoop/pour into the boule and serve with the bread slices, carrots, celery or anything you wish for dipping.