The Best Artichoke Dip Ever

 

This originally comes from a longtime college friend and it has become a family stand-by over the years (thank you Laura C.- this dip has changed my life for the better!). My daughter discovered that if you pop it under the broiler quickly after it bakes, you get this beautiful cheesy top. This is totally an old-school dip- it's best served with sturdy, sensible Triscuits which can stand up to the fatty, creamy, decadent dip. 

1 14-oz. can artichoke hearts, drained and chopped

1 cup grated Parmesan cheese (you don't have to use anything fancy here)

1/2 cup mayo

2 cups mozzarella cheese, shredded*

1/4 t garlic salt

1/4 t garlic powder

Mix everything together and bake at 350º for 30 minutes; pop under the broiler for a few seconds to get the brown bubbly top pictured above. 

* As with any recipe, I think it will always taste best if you grate your own cheese (with the exception of the Parmesan); they put cellulose into those bags of pre-grated cheese to keep it from sticking together and I personally find the taste not up to snuff.