Unexpected guests? Last-minute potluck? Fussy eaters? No matter your awkward social scene of choice, this warm and creamy dish comes to the rescue.
Drain 2 cans of artichoke hearts, setting aside 1-2 T liquid. Roughly chop artichoke and place the in the bottom of a shallow baking dish. Add about 1 cup of grated Parmesan, 1/2 cup mayo and 1/2 cup light sour cream for every 1 cup of artichoke. Add reserved artichoke liquid. Season with salt and pepper to taste. Bake at 400 for 20-25 minutes, until starting to bubble and turn golden. Broil for several minutes more, then cool slightly.
Serve with toasted pita points or toasted pumpernickel (as shown).
Add chopped spinach.
Add roasted garlic.
Add chopped green onion.
Add 1 seeded and finely chopped jalapeno.
Sprinkle with lemon juice.