LEAH’S WARM ARTICHOKE DIP
12 ounces frozen artichoke hearts (thawed and chopped)
1 cup feta cheese (crumbled)
1/4 cup canned pimentos (drained and chopped)
1 clove garlic (minced)
1 cup mayonnaise
1/3 cup Parmesan cheese (grated)
Kosher salt and freshly ground black pepper (to taste)
1/2 baguette (sliced and toasted)
Preheat the oven to 350ºF.
In a large bowl, combine the artichoke hearts, feta, pimentos, garlic, mayonnaise, and Parmesan cheese. Season with salt and pepper and place in a baking dish.
Bake for 10 minutes and then remove the baking dish from the oven and stir the dip. Continue to bake for another 10-15 minutes until golden brown and bubbling.
Serve with toasted baguette.
Tips: Make the day before, then refrigerate. Bake before serving.