Categories: Dressings/Sauce

Ingredients

• 1 cup mayo
• 2 14-oz. cans water-packed artichoke hearts, drained
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 cup grated Pecorino Romano
• 1 tbsp. Dijon
• 1/2 tsp Worcestershire
• 1 tbsp. fresh thyme leaves
• 1/8 tsp ground white pepper

Directions

1. Preheat the oven to 350.

2. Combine the mayo, artichokes, cheeses, mustard, Worcestershire, thyme, and pepper.

3. Mash together using the back of a fork until well mixed and the artichokes are in small pieces. Put in an ovenproof dish, cover with foil, and bake until bubbly, about 30 minutes. Let cool before using.

4. This will keep, tightly covered, in the fridge for up to 2 days. You can rebake and serve any leftover spread with pita chips as a dip.

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