A very rich, but delicious and easy hot appetizer (a lightened version follows, below). The artichoke hearts are readily available either canned or frozen. Do not use the marinated type found in jars (if this is all you can find, wash them off well before using; the dip will have a slight tang due to the vinegar used in the marinade).
Spread in an 8 x 11 inch [20 cm x 28 cm] cake pan.
Sprinkle with remaining parmesan cheese.
Bake at 350° F [175°C] for about 30 minutes.
Serve it with crackers.
Variation: Spread on bagel halves and broil until bubbly and golden.
To make this the night before, combine ingredients into baking dish as directed, then cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350° F [175°C].
Combine first 8 ingredients in a large bowl and stir until well blended.
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