Hot Artichoke Dip

 This is one of Norah's all time favorites. Warm and cheesy with a hint of lemon. Guaranteed to wow at your next get together 

Ingredients:

1 can (14 oz) artichoke hearts - drained

1 cup mayo

8 oz cream cheese, very well softened

2 cups shredded mozzarella

4 cloves garlic, pressed**

1 tsp lemon zest

1/4 tsp kosher salt

1/8 tsp pepper 

1/2 cup shredded parmesan, divided

Crackers or French bread for serving 

Directions:

Preheat oven to 350 degrees

Chop artichoke hearts into small, diced pieces

In a mixing bowl, combine artichokes, mayo, cream cheese, mozzarella, garlic, lemon zest, S&P, and 1/4 cup parmesan cheese

Once everything is well blended, spread in an 8 inch baking dish. Sprinkle remaining 1/4 cup parmesan cheese over top of dip.

Bake for 25-30 minutes, until bubbly and browned. Enjoy!

**recently I like using the frozen garlic cubes from trader joes. They defrost quickly and save you from peeling and mincing.

Note - You can divide the recipe into two pans and freeze one. If you do that, the dip will be thinner so will not need to be cooked as long.