Recipe by Janice Gill
This is an easy, delicious starter. It is warm, so especially good for winter get-togethers. I prefer crackers to chips or nachos to serve with the dip. The source is the wife of a friend. It was the speciality of her husband's ex-girlfriend. The recipe lasted longer than she did!
Top Review by Mothergoose
The only thing I changed was that I pretty much halved the mayo and added 1 cup of shredded mozzarella. I didn't have the lemon juice, but I'm sure it would have tasted good.
- 1 can artichoke heart, drained
- 1 cup mayonnaise (in this recipe, commercial mayo works best)
- 1⁄2 cup grated parmesan cheese
- 1⁄2 lemon, juice of
- 2 cloves garlic, minced (Use more garlic if you like it)