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Hot Artichoke Dip
 Recipe by Patty Wallace

2 cans artichoke hearts, drained and finely chopped
2 cups mayonnaise
1 cup grated parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

 Combine all ingredients and mix well. Pour into a 1½-quart casserole dish. Bake at 350°F for 45 minutes. Serve hot with crackers.

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This page updated on 1/10/2000