SERVES 8 – 10

A favorite way to serve this creamy dip is with toast points.

1 tsp. butter
2 cups grated mozzarella
1 cup grated parmesan cheese
1 cup mayonnaise
4 cloves garlic, peeled and minced
2  14-oz. cans water-packed artichoke hearts,
   drained and chopped

1. Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled and flavors have a chance to meld, at least 8 hours or overnight.

2. Preheat oven to 325°. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30–40 minutes more. Set aside to let cool briefly. Serve warm.