So my youngest brother Jon is 13 years younger than me, I recall introducing him to artichoke dip when I was around 17-20... I always thought he was going to be a gourmet chef in Paris or such because he has always had such good techniques in the kitchen and very good at creating! He is a education/music major so there is a change he will still be a gourmet chef :) So he tweaked my basic recipe and here it goes....
We make a lot because we have lots of family and it goes fast!
2 cups of mayonnaise
1 cup of sour cream
1 cup of cream cheese
(yes all the above are full fat!)
2 cups of shredded mozzarella (1/2 c for top)
1/2 cups of shredded Parmesan (the fresh shredded)
2 cans of artichoke hearts
2 cans of heart of palm
Optional: 1 cup of chopped spinach (for those that love green like me)
1cup of real butter
1tbs of garlic powder
1tbs of italian seasoning
1/2 c Shredded Parmesan
2 loaves cocktail bread 1 loaf of rye and 1 loaf of pumpernickel
Preheat oven to 425
Mix the mayo, softened cream cheese, and sour cream in large bowl.
Add cheese and mix well
drain well and chop small the artichokes and palm of heart, add, mix well
add spinach if desired (or I did mine for 1/2)
sprinkle 1/2 cup of mozzarella cheese atop
Place in baking dish -- I use a large square 12x12 or you can use a standard size cake pan
Place in oven for about 40 min until cheese browned
lay cocktail bread on cookie pans
drizzle atop all bread, flip to drizzle other size if desired,
top with shredded parmesan
back until just barely browned about 10-12 minutes along with the dip.
Serve warm :) Although it is great cold too :)