On a cold winter Sunday afternoon, nothing beats a hot dip. I used to make this in the 80s, but stopped in a fit of health consciousness. Now, I've brought it back, for a limited time only.
Artichoke Dip
1 can artichoke hearts, chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 cup Parmesan cheese, finely grated
several dashes Tabasco
Mix ingredients together. Place in an ovenproof baking dish (I use ceramic soup bowls). Bake at 350 for 20-30 minutes until hot and bubbly. Serve with tortilla or pita chips.
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