We have a tradition (carried over from the hub's family) of making dips & munchie-type foods to eat while we do our Christmas decorating. In the past, a lot of these dishes have had non-vegetarian ingredients. So, we tried something new this year. We had tofu with a variety of dipping sauces. We tried to make gingerbread cookies, but failed miserably. Anyone else have gingerbread dough end up goopy? And we made this artichoke dip, which was horrible for us, but a nice treat. It was especially good on some toasted bread. Enjoy!
1/2 cup mayo (I used lite)
1/2 cup sour cream (I used lite)
1 cup grated Parmesan cheese
1 (14-oz.) can artichoke hearts, drained
1/2 cup minced red onion
1 tablespoon lemon juice
Salt & pepper to taste
Directions: Preheat oven to 400 degrees. In a medium-size mixing bowl, stir together mayo, sour cream, Parmesan cheese, and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt, and pepper. Transfer mixture to a shallow baking dish. Bake at 400 degrees for 20 minutes, or until light brown on top.