I’ve been trying to study for midterms this weekend with pretty minimal success, I know I’ll get it done but before I do I think I need to whip up a few more yummy things….like this artichoke dip to snack on while studying. See? I’m only
distracting myself cooking in the name of education. I think it’s the perfect snack to accompany my petrology (the study of rocks and their origins) study session on my patio.
It’s super simple to make so you never have to eat store-bought artichoke dip again. Hooray!
Super Easy Artichoke Dip
9 oz. artichoke hearts, chopped (I use a bag of TJ’s frozen artichoke hearts for less sodium than canned)
1/2 c reduced fat mayo
1 – 1 1/4 c Parmesan cheese
Pepper to taste
Preheat oven to 425 degrees. Combine all ingredients in a oven-proof bowl or dish. Top with an extra handful of Parmesan cheese. Pop it in the oven and in 20 – 30 minutes you’ll have yourself a tasty appetizer. Serve with crusty bread or tortilla chips.
I don’t even like mayo, but this dip is so simple and delicious I swear it doesn’t even taste like mayo is in it! What’s not to love?