Honore's Famous Artichoke Dip

2 cans artichokes in water.
Hellman's mayonnaise (regular, full-fat, full-calorie version)
lemon juice
2 or 3 large garlic cloves
1 bag mix of freshly round mix of Parmesan, provolone, and mozzarella, or similar mix. Plain Parm is okay, too.
freshly round black pepper.

Pre-heat oven to 350F
Drain artichokes, and place in mixing bowl.
Mash up artichokes. (leave somewhat chunky).
Roughly chop garlic, add to bowl.
With fork, mix in very generous amounts of mayo and lemon juice (enough to make creamy -- don't skimp!), cheese, and pepper.
Turn into shallow baking dish.
Bake until bubbly, and slightly browned on top.
Serve spread on fresh crusty bread

* Fresh, grated cheese is VERY important -- by no means use the powdered stuff in the bottles!
** If you're like me, and consider appetizers to be Real Meals, it's hearty enough to be a light (albeit rich), supper. refrigerate leftovers (if there are any, which I've found is unlikely), and may be reheated either in microwave or oven (I recommend the later)

Can't wait to make this for Ryan! He loves this stuff!

M'mmmm. I love it, too.

My favorite way to have it is on baked pita wedges brushed with EVOO.

That's what he does!

I can't have it, too much cheese for me...but boy, does he ever love it!

I know it's not very clever, original, or complicated, but always a crowd-pleaser! I REALLY recommend the cheese blend, though -- I think it gives it a bit more oomph than the plain parm, which most similar recipes recommend. Of course, you can add spinach, too, but although I'm a big Spinach Fan, I prefer it without.

Naturally, I like to use my vintage Pyrex for baking.

I can vouch for this recipe, it's delicious!