I love this dip for company because you can whip it together and put it in the oven just as your guests arrive. In the time it takes to stow their coats and serve them drinks, the dip becomes hot and bubbly and can be brought from the oven straight to serving, trailing along with it an enticing aroma of warm Parmesan cheese and artichokes. If you have time, prepare the dip by processing it in the food processor, place it in the baking dish, cover, and refrigerate it overnight. With time, the flavors blend and become even better. If you don’t have that kind of time, don’t worry! This is still a creamy, tangy, wonderful dip even when pulled together at the last possible minute.

　　

Ingredients

makes about 2 cups

　　1 14-ounce can artichoke hearts, drained and chopped

　　1 cup mayonnaise

　　1 cup grated Parmesan cheese

　　1/2 teaspoon garlic powder

　　Toast Triangles (recipe follows) or assorted crackers, for serving

　　

Toast Triangles

4 tablespoons (1/2 stick) unsalted butter, softened, or as needed

　　12 slices day-old white sandwich bread

　　Garlic or onion powder

　　Sweet paprika

　　Kosher salt (optional)

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In a medium mixing bowl, place the artichoke hearts, mayonnaise, Parmesan cheese, and garlic powder. Stir until well blended. Transfer to the work bowl of a food processor and pulse until you get the desired texture.

　　

Step 3

Lightly spray a small baking dish with cooking spray and transfer the mixture into the dish. Bake until hot and bubbly, about 20 minutes. Serve hot with toast triangles or assorted crackers.

　　

Toast Triangles

Step 4

Preheat the oven to 300°F.

　　

Step 5

Lightly spread the butter on one side of each slice of bread. Lightly sprinkle with garlic or onion powder, paprika, and salt, if using. Cut each slice into 4 triangles and place on a cookie sheet. Bake until lightly brown and crisp, 15 to 20 minutes. Cool and serve. To store, place the triangles in a storage bag or tin can and keep at room temperature for 2 to 3 days. Recrisp in the oven if necessary after storing.

　　Eva's Kitchen