Many moons ago I found a recipe for a hot artichoke dip. It has been a well-received go-to dish for any occasion. I couldn’t remember the recipe nor could I find it so I just winged it and improvised with whatever I found in the refrigerator. Tis new version is definitely cheesier but just as delicious!
2 cans artichoke hearts (drained)
½ container ricotta cheese
2 handfuls shredded mozzarella cheese
½ can black olives (chopped)
Salt & pepper to taste
½ cup parmesan cheese
2 medium cloves garlic (minced)
Mix all ingredients except the shredded mozzarella together and pour into a shallow, buttered baking dish. Spread out mixture evenly and top with the shredded mozzarella. Cover with tin foil and bake for 20 minutes at 350 degrees. Take the foil off and bake for another 5-10 minutes, just until the cheese starts to get golden brown. Let it cool down a bit, but serve hot. It’s great with chips, pita bread, veggies, just about anything!