Artichoke Parmesan Dip

Tried out a few artichoke dip recipes in anticipation of holiday parties. Yum. This first recipe is mighty good (and ridiculously easy):

Artichoke Parmesan Dip --- EASY

Ingredients

1 part mayonnaise
1 part grated parmesan cheese
1 cup chopped canned artichoke hearts

Directions

Combine all ingredients and bake at 400°F until bubbly.

___________________________________________________________

And this recipe is even better:

Artichoke Parmesan Dip --- BETTER

Ingredients

Two 15 oz cans artichoke hearts in water
1/8 cup green onion --- chopped
1 tablespoon olive oil
1/4 cup sour cream
1/4 cup mayonnaise
1 cup grated (good) parmesan cheese
Pepper
3 tablespoons lemon juice

Topping

1/3 cup bread crumbs
3 tablespoons olive oil
Fresh oregano --- chopped

Directions

Drain artichokes, and chop with the green onion and olive oil. Add remaining ingredients and mix well. Refrigerate for up to 48 hours at this point, until ready to heat.

Heat oven to 400. Put mixture in pan, top with crumbs and bake aproximately 22 minutes, till topping is brown. Serve with pita chips, crackers or bread.

___________________________________________________________

And I think this is my new favorite. :-)

Artichoke Parmesan Dip --- BEST

Ingredients

2 cans artichoke hearts (chopped)
1 large package goat cheese (I used a goat feta)
1 cup mayonnaise
1 cup good quality parmesan cheese (grated)

Directions

Combine first three ingredients, place in a baking dish and sprinkle parmesan cheese on top. Bake at 375 for approximately 22 minutes or until top is starting to brown.

Serve with celery sticks or pita wedges or crackers.