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A wooden board with a baked dip in a white dish, a bowl of green olives, a bowl of marinated artichoke hearts, sliced cheddar and white cheese, and round crackers arranged neatly.

Melissa Jo
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Ingredients
  

  • 2 14 oz. cans of quartered artichoke hearts
  • 2 cups of mayonnaise
  • 1 & 1/2 cups of whole milk mozzarella shredded
  • 1/2 cup of grated Pecorino Romano
  • lots of black pepper

Instructions
 

  • chop and drain the artichokes (make sure there is NO moisture)
  • combine all of the ingredients and mix
  • add black pepper
  • Bake at 350 for 30 minutes
  • Broil for 1 minute
  • blot any excess oil off the top
  • SERVE!

Notes

  • Artichokes: Buy 2 cans of quartered artichoke hearts and instead of draining and chopping, throw into a colander and squeeze them of all of the juice. Let it drip down into a bowl or the sink. This will also chop your artichokes perfectly. See the video!
  • Cheese: For best results, shred the mozzarella cheese and grate the Pecorino Romano. As you see in the video I did neither. LOL But at least if you buy shredded mozzarella; but WHOLE MILK mozzarella.
  • Blot: Blot the top of the appetizer with a paper towel after it's done baking in the oven. This will get rid of the excess oil and make for a delicious creamy dip!
  • Serve with: My favorite is to serve with mountain bread from Publix. If you can't find try Hawaiian Rolls, pita bread, or pita chips
 
Tried this recipe?Let us know how it was!