Warm Artichoke Dip

"From a dear friend who died of cancer age 62 - my dear, dear friend " – Yolanda Derham.

A creamy dip that is lovely browned straight from the oven. I enjoyed a similar dish while in Canada and found it so comforting to dip bread into to begin a meal. Quantity can easily be halved for a smaller group or a snack for two. So easy to make and throw together – a good standby for guests. Was particularly enjoyed with fresh corn as another side dish, served with lamb.

Pictured: Warn Artichoke Dip, halved quantity

1 cup mozzarella cheese
1 cup parmesan cheese
1 cup mayonnaise
1 tin artichokes, drained and chopped
2 cloves garlic, crushed

Preheat oven to 180°C.

Mix all ingredients together in an oven proof dish and bake for 25 minutes.

Otherwise you can microwave for 7 minutes.

Cook until cheese has melted.

Serve with crusty bread.

Makes 4 cups

TasteTip - The globe artichoke is related to the thistle. Its leaves are edible, as is the bottom part of the flower, called the heart (which you can also buy tinned or frozen).