1 (14 oz.) can artichoke hearts, drained
1 (8 oz.) package cream cheese
1 cup shredded parmesan cheese
1/2 cup good-quality mayonnaise
1 clove garlic, peeled
1 teaspoon dried dill weed
1. Preheat the oven to 400 degrees F (200 C).
2. Place the artichoke hearts and garlic in the food processor and process until smooth. Process the cream cheese, parmesan, mayo, and dill weed until the mixture is smooth and well blended. Transfer to a greased baking dish. (I use a small ceramic dish, but a 9-inch pie plate is a good size to use, too).
3. Bake in the preheated oven 10-15 minutes, or until bubbly and light brown.
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