A simple dip that uses tinned artichoke hearts so you can make it anytime of the year. I prefer it warm but you can serve hot or cold.
1 (400g) tin artichoke hearts, drained and coarsely diced
1/2 cup grated Parmesan cheese
1/2 cup reduced fat mayonnaise
1 clove garlic, peeled and finely diced
1 tablespoon lemon juice
Preparation:8min › Cook:20min › Ready in:28min
Preheat the oven to 180 degrees C.
Combine the artichokes, cheese, mayonnaise, garlic and lemon juice in a medium-sized mixing bowl. Spoon the mixture into an ungreased small casserole dish and bake, uncovered for 20 minutes or until bubbly and slightly browned.
Serve hot, warm or chilled as a dip with savoury biscuits or toast rounds.