You'll need: Artichoke Hearts, Parmesan Cheese, Mayonnaise, Shallots, Dijon Mustard, Pepper & Chives

Thoroughly dry artichoke hearts and roughly chop.

Mix everything together in a medium bowl and transfer to oven.

Bake until the edges are lightly browned and bubbly.

Garnish with chives and serve!


Refrigerate the dip for up to 3 days before baking.

Red pepper flakes, minced garlic, or pimentos would all make for great add-ins to the dip.