Artichoke DipUser Submitted Recipe
1 (14oz) can artichoke hearts, chopped (reserve liquid)
1 c mayonnaise (Hellman's recommended)
1 c freshly grated Parmesan
1/2 can chopped green chilies
2 Tbsp. minced onion
1 small clove or 1/2 large clove garlic, minced
1/2 Tbsp lemon juice
crostini (see below)
garnish: chopped fresh tomato and parsley
Combine first 6 ingredients; add seasoning to taste (easy on the salt -- the cheese already adds a lot). Add artichoke juice to the consistency you want and put in baking dish. Top lightly with mozzarella. Bake at 350°F for 25 min or until bubbly and lightly browned around the edges. Top with tomato (about 1/3 cup piled in the center) and parsley. Serve with crostini.
For the crostini: Slice 1/2-in slices of baguette on a diagonal. Brush both sides with good, imported olive oil and broil lightly until toasted (flip once).