This dip can be made 1 day ahead of time, stored in the fridge and reheated.
- Cook Time
- Prep Time
- 2 cans artichoke hearts (not marinated), cut into pieces
- ¾ cup low-fat mayonnaise
- 1 cup Parmesan cheese, grated
- Garlic powder, to taste
1. Preheat oven to 350°F.
2. Combine all ingredients in a bowl. Spoon into a small casserole dish or pie pan.
3. Bake at 350°F for 25 minutes or until golden brown on top. Serve warm.