It's salty, it's decadent, it's delicious and it's addictive. Take this basic recipe and serve it as an appetizer, (served best with toasted pita bread). Or you can use it as a sandwich spread. Other dipping devices include toasted sourdough rounds, firm crackers, crusty bread. You can even spread it on your finger. Just don't bite all the way through. The first time I tried this was in 1985. The same night I tried the Scottish dish, Hagus. The latter is filled sheeps intestine. Filled with what? With what comes naturally. Needless to say there is no comparison to this dip. After I ate Decadent Artichoke Dip for the first time, I decided that there are worse things than being fat.
Mix together thouroughly:
16 ounces Best Foods or Hellman's real mayonaise
16 ounces parmesian cheese
16 ounces softened cream cheese
16 onces canned artichokes in water (drained)-or maybe a little more
Ground pepper.
Bake at 350 for 25 minutes or until golden brown on top
Possible additions:
smoked dry chili peppers
olives
crushed garlic
roasted chicken white or thigh meat, shreded (now it is definitely a meal)
cooked italian or andouille sausage
you get the picture.
