Hot Artichoke Dip

  

 Three-Cheese Hot Artichoke Dip                                                                      Mary McGraw

1 (8 oz.) block cream cheese, softened

2 C. mayonnaise (I used Hellman’s)

1 (14 oz.) can artichoke hearts, drained and chopped

½ C. grated (or shredded) Parmesan cheese (NOT the green “can”)

1 C. shredded Mozzarella cheese

1 tsp. salt

1 tsp. pepper

Minced garlic to equal 2 cloves

Dash hot sauce (optional – I didn’t use)

Dash Worcestershire sauce (optional – I didn’t use)

 

Preheat oven to 350 degrees.  In a large mixing bowl, beat the cream cheese with a hand-held mixer until smooth.  Then, beat in the mayonnaise until smooth.  Add remaining ingredients and stir together until combined.  Transfer the dip to a buttered pie plate or shallow gratin dish.  Bake in preheated oven for 30-40 minutes until the top is golden brown and the dip is bubbling.  Serve hot with crackers, tortilla chips, veggies, or cut-up bread cubes.

 

I bring this dip to every “McGraw Christmas Open House” and have for several years.  It is enjoyed by all.

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