Artichoke Dip 

The best food I ever tasted came from a recipe my daughter, Jacquie and son-in-law John made for me. This is a hit no matter where I take it. Grown women weep because they cannot leave it alone. That in itself makes it one of my all-time favorites.

2c shredded asiago cheese
4 T crushed garlic

2 green onions chopped

1 1/2  c mayonnaise

1 1/2 c sour cream

1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

1/4 teaspoon paprika
French-bread baguette slices, toasted

Whisk asiago cheese, mayonnaise, sour cream, onion and garlic in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to scooped out French or Italian bread.

Preheat oven to 350°F. Bake dip until heated through, about 30-35 minutes.

Preheat broiler. Serve warm with toasted baguette slices.

(Can be prepared 1 day ahead. Cover mixture and refrigerate.)

THE BEST ARTICHOKE DIP EVER #2~ 2 cups Hellman's regular mayo 3 cups shredded asiago cheese, or parm, or romano 4 Tbsp crushed garlic 14 oz. marinated artichoke hearts chopped. 2 green onions, chopped Mix together (can be done day before). Hollow out round loaf of bread (save innards). Put dip in hollowed out loaf and bake for 30/45 minutes at 350 degrees. Sprinkle with parm and serve with chopped bread. It was absolutely gorgeous! The peaks of the dip were nicely browned, and everyone asked for the recipe. For a little extra kick, add a tsp of dijon mustard and a diced jalapeno.