Recipe of the Week: Cheesy Baked Artichoke Dip

I made this artichoke dip as an appetizer for Thanksgiving and it was very well received.  Lots of yummy cheese and mayonnaise.  Definitely a good thing to bring to a party. I originally found this on Pinterest, but you can find it here.

Yield: Makes about 2 2/3 cups

Ingredients:

• 1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
• 1/4 cup plus 2 tablespoons mayonnaise
• 1/4 cup plus 2 tablespoons sour cream
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• pinch of salt
• 2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
• 1/4 teaspoon paprika
• 1 cup Italian cheese blend
• corn tortilla chips

Directions:

1. Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin. 
2. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
3. Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika. 
4. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
5. Preheat broiler. Broil until cheese melts, about 2-3 minutes. 
6. Serve warm with tortilla chips.