Kathie Oh's Recipe

Hot Artichoke Dip

Category: on the sidelines

2 14-ounce cans artichoke hearts, rinsed and drained
2 cups Parmesan cheese, freshly grated
1/2 cup mayonnaise
2 cloves garlic
1 tbsp lemon juice
pinch cayenne pepper, to taste
Salt & freshly ground pepper, to taste

Preheat oven to 400F.
Combine all ingredients in a food processor and whizz until smooth. Spoon into one or two shallow, oven-proof baking dishes.
Bake the dip until golden on top and heated all the way through, about 15 minutes.

Makes about 2 2/3 cups.