Artichoke Dip

on saturday my friend, rebecca, and i threw a shower for a friend of ours who is getting married in a few weeks. it was a perfect opportunity for me to use all of my fabulous wedding gifts. the platters, dishes, cookware, etc all finally had their time to shine.

i made my delicious "less is more guac" in my molcajete. and mini mac&cheese bites with my mini muffin pan, from the mini cupcake post. i will share that recipe with you all soon.

rebecca made this incredible Artichoke Dip using my Emile Henry Ruffled Auberge Oval Baker. she served it with her homemade pita chips and it was a huge hit!

1 can artichoke hearts (progresso) - drain, rinse, and chop up into little
pieces
3/4 Cup Mayo
1/2 Cup Parmesan (i generally add twice the recommended amount, you can
never have too much cheese)
1 tablespoon fresh lemon juice
1 pinch garlic powder
Ground Pepper

Mix all of the above together. Then sprinkle a generous amount of Parmesan
on top. Bake at 350 degrees until bubbly and golden. Yummy!