This is an easy, crowd pleasing appetizer to serve for any party or get together. The addition of cayenne is just enough to make it a little different than most artichoke dips, and give it an extra layer of dimension without making it spicy. I usually double the recipe if we are serving anyone other than just our family. I’ve also used yogurt in place of the sour cream when I want to add a little protein, and it still turns out great. Serve this dip warm, with your favorite chips or crackers.

I make this dip #dinnerdoneby9am by fully assembling it in the morning, refrigerating all day, then baking just prior to serving.

-1 (15 oz) can artichokes, drained and chopped
-1/4 cup mayo
-1/4 cup sour cream
-3/4 cup shredded parmesan, divided use
-1 Tbsp lemon juice
-1/4 tsp black pepper
-1/4 tsp salt
-1/8 tsp cayenne pepper
-(optional)coarsely chopped parsley for garnish

Combine all ingredients except 1/4 c of parmesan and the parsley. Spread evenly in a greased dish. Top with remaining 1/4 c parmesan. Bake at 400 degrees for 20 minutes or until lightly brown on top. Top with parsley and serve.