Whether you use canned or fresh artichokes (which are in season), this is an easy crowd-pleaser for the fall because it tastes best served warm. You can pair this dip with either a freshly toasted baguette or crudités. Some artichoke dip recipes call for a much heavier combination of sour cream, mayonnaise, and cheese, but we’ve made a lighter version that focuses on the fresh artichoke flavor.
- 20 organic artichoke hearts
- 2 Cups mayonnaise
- 2 Cups grated Parmesan cheese
- 2 garlic cloves, minced
- Pinch of cayenne
Preheat oven to 350 degrees. Strain the liquid from the artichoke hearts. Chop the garlic and artichoke hearts until roughly chopped. Transfer to a small casserole dish and mix in cheese, mayonnaise, and cayenne. Bake for 30 to 45 minutes until golden brown. Serve with toasted bread.