Parmesan Artichoke Dip

For a more savory dip, reduce the amount of mayonnaise to 2 cups and then stir in 2 cups of room temperature sour cream immediately before serving. For fewer servings, cut the recipe in half and reduce the cooking time.

Serves 24

Ingredients:

• 2 (13 ½-ounce) jars of marinated artichoke hearts
• 4 cups mayonnaise
• 2 (8-ounce) packages of cream cheese, cubed
• 12 ounces (3 cups) freshly grated Parmesan-Reggiano cheese
• 4 cloves of garlic, peeled and minced
• 1 teaspoon dried dill
• Freshly ground black pepper or white pepper to taste

1. Drain and chop the artichoke hearts. Add to the slow cooker along with the mayonnaise, cream cheese, Parmesan-Reggiano cheese, garlic, dill, and pepper. Stir to combine. Cover and cook on low for 2 hours; uncover and stir well.
2. Re-cover and cook on low for an additional 2 hours or until the cheese is melted completely and the dip is heated through. To serve, reduce the heat setting of the slow cooker to warm. Serve with crackers, toast points, pita crisps, or crusty rye or country whole grain bread.