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Baked Artichoke Dip


1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup finely chopped onions
1 13-3/4-ounce can artichoke hearts, well drained
1 Tbsp fresh lemon juice or dry white wine
1/4 to 1/2 tsp ground black pepper
3 Tbsp dry unseasoned breadcrumbs
1 tsp olive oil
Crackers or toast


Preheat the oven to 400F (205C).

Stir together in a medium bowl the mayonnaise, Parmesan cheese, and onions. Pulse the artichoke hearts in a food processor until finely chopped. Stir artichoke into the cheese mixture along with the lemon juice or wine and the pepper. Scrape into a small baking dish or ovenproof crock. Combine and sprinkle evenly over the dip the breadcrumbs and olive oil.

Bake until the top is browned, about 20 minutes. Serve with the crackers or toast.

Yield: About 2 1/2 cups

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