Categories: Dressings/Sauce
Ingredients
- 1 cup mayo
- 2 14-oz. cans water-packed artichoke hearts, drained
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 cup grated Pecorino Romano
- 1 tbsp. Dijon
- 1/2 tsp Worcestershire
- 1 tbsp. fresh thyme leaves
- 1/8 tsp ground white pepper
Directions
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Preheat the oven to 350.
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Combine the mayo, artichokes, cheeses, mustard, Worcestershire, thyme, and pepper.
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Mash together using the back of a fork until well mixed and the artichokes are in small pieces. Put in an ovenproof dish, cover with foil, and bake until bubbly, about 30 minutes. Let cool before using.
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This will keep, tightly covered, in the fridge for up to 2 days. You can rebake and serve any leftover spread with pita chips as a dip.