The Best Hot Artichoke Dip Ever !
the secret to this great dish is that you first chop, then roast the artichoke hearts to dry them out as when they come from a can they can be watery. Then you use equal parts of the following ingredients:
Chopped and roasted Artichoke hearts
Grated Parmesan Cheese
Granulated garlic - to taste
Tabasco - to taste
Mix-em together and bake till bubbly and you have a crust on top. This winner is best made in a designer pie pan for presentation. If you use a gleeming chaffer you run the risk of the dish becoming an "Oily Mess," as a former client called it. The cheese and mayo could break and then, well, you end up with an oily mess. I never add salt as the Parmesan can be a bit salty but pepper never hurt a pan of Artichoke Dip !!!