Artichoke Dip

This is REAL artichoke dip.  No spinach, no stringy mozzarella, just the bare minimum, real deal, 100% hot artichoke dip.  In fact, the first time I ever saw artichoke dip on a bar menu I was so excited, and ordered it, not knowing it wouldn't be anything like mine!  I didn't know then, but I know better now.  This is a staple in my house in the winter months, and has always been a family favorite.  I think it's even better the next day, spread on slices of bread and toasted under the broiler.

Artichoke Dip

Drain and chop 1 can of artichoke hearts.  Stir into:
1 cup parmesan cheese (the Kraft kind is fine, it's what I use all the time, my mom uses the shredded kind that comes in the little plastic tub)
1/2 cup mayo, vegan mayo works perfectly!
1/2 cup yogurt
(You can use one whole cup of mayo or vegan mayo, but I have found that the yogurt makes it a little less sinful, and adds a nice flavor.)

Stir it all together until everything is well blended.  Put into a glass pie plate, or similar small baking dish, and bake at 350 for about 45 minutes.  Let sit a few minutes before serving.  Can be made ahead of time and reheated the next day.  If you are making this for a party, one recipe is never enough.  This stuff is so yum.

Serve with crackers or good crusty bread slices.
I have never added spinach to this recipe, but those days are numbered.  I will update this recipe when it happens.  I have added a container of fresh crab meat to the recipe before, it was beyond amazing.  It made for a perfect for a Christmas Eve snack with an ice cold beer!

Enjoy!