This is by far one of my favorite appetizers to take to a party or scrapbook crop!  Every time I  make it, I always print out multiples of the recipe to share because people always ask!

You can adjust the garlic to your liking, but for me…the more the better!

As you can see, it’s only 5 ingredients. 6 if you count the bread.

For the bread, I get the basic loaf, pre-sliced found in the bread isle. When  I begin toasting the bread I have a assembly line of:

the bag of bread, a toaster, a cutting board and a large bowl.

I put the bread in the toaster and as it is toasted, I stack about 5 at a time on the cutting board.  Then I carefully cut through all five slices in 3 strips, turn the stack and cut again in 3 strips to make perfect bite sized squares.  Throw those in the bowl and start again until all the bread is toasted and cut. When through, I put the bread squares back in the bread bag till ready to serve.

2 – 13-¾ oz Cans Artichoke Hearts

drained and chopped

1 ½ C. mayonnaise

3 C. fresh or pre-packaged

shredded Parmesan cheese

2-5 cloves garlic, minced

Pinch of salt

(if I’m in a hurry or doubling the recipe, I use a food processor)

1. Heat oven to 350*
2. Combine all ingredients in bowl

gently but thoroughly.

1. Place mixture in an 8×8 baking dish

that has been coated with non-stick spray.

1. Bake uncovered 30 minutes until

mixture is golden brown and bubbely.

1. Serve with French or Sourdough bread that has

been toasted and cut into dip size squares.

If dip begins to cool, warm up in the microwave. It’s at its best hot!

Enjoy!