Ingredients

• 3 cloves garlic
• (2) 14 ounce can artichokes, drained (see note)
• 1 ½ cups mayonnaise
• 2 cups grated Parmesan cheese, preferably Parmigiano-Reggiano
• 8-ounce can chopped green chillis (or roasted red peppers)
• 1 dash cayenne pepper
• 1 fresh baguette, thinly sliced diagonally
• Optional: Sprinkle with chopped green onions or tomatoes just before serving.
• Note: Be sure to purchase artichokes that are not marinated and are packed in water.

Instructions

1. Preheat oven to 350°F.
2. Puree garlic in a blender or food processor.
3. Add remaining ingredients, except baguette, and puree.
4. Bake in an ovenproof dish for 20 minutes.
5. Turn on broiler to brown the top.
6. This dish can be served warm or at room temperature.

http://webbabyshower.com/baby-shower/recipes/lunch/artichoke-dip/

Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.