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.
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.