Artichoke Dip
By Carolyn Leslie

Preheat oven to 350 degrees

  • 8 oz cream cheese
  • 1 1/2 cup mayo
  • 1 can artichoke hearts (in water) - drain and chop 4-5x
  • 3 cloves minced garlic
  • 2 cups parmesan cheese
  • sliced almonds for the top

Mix mayo and cream cheese over low heat till creamy - use wire whisk to get the lumps out (be careful not to get too hot, the mayo will separate and become oily - take your time!)

Add parmesan cheese and garlic

Add artichokes

Remove from heat and put into baking dish. Top with almonds and bake for 45 minutes