Artichoke and Green Onion Dip

This is from my favorite cookbook, The Bride and Groom First and Forever Cookbook. We have been in the middle of a winter storm in the South and ice is currently covering the ground so we aren’t going anywhere. What else better to do than to eat?? This dip is so good for a party in the middle of winter or a summer barbecue too. I hope you enjoy!

Ingredients

• 2 cans (14 ounces each) water packed artichoke hearts, well drained and chopped
• 1 1/2 cups mayonnaise (I used Primal Kitchen Avocado Mayonnaise and it worked great)
• 1 1/2 cups freshly grated high quality parmesan cheese or freshly grated romano cheese for a sharper flavor
• 1/3 cup plus 2 tablespoons chopped green onion (the green part only)
• 2 teaspoons minced garlic
• 1 1/2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried thyme, or 1/4 teaspoon ground thyme
• 1/4 teaspoon course sea salt plus more to taste
• 1/4 teaspoon pepper plus more to taste
• Crackers or sourdough bread pieces for serving

Directions

Preheat oven to 400 degrees.

Combine the artichoke hearts, mayonnaise, 1 cup of the cheese, 1/3 cup of the green onions, garlic, thyme, salt and pepper in a large bowl.

Taste and add salt and pepper if needed.

Pour into an 8 inch square pan or equal size baking dish.

Sprinkle with the remaining 1/2 cup cheese.

Cover and bake until 10-15 minutes. Increase the heat to broil and cook until the top is bubbly and golden brown, approximately 2-3 minutes.

Garnish with the 2 tablespoons green onions and serve warm with crackers or sourdough bread slices.

*I made this dip ahead and put in the fridge until I was ready to bake it. I ended up baking it for 15-20 minutes uncovered and it worked great.