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This Week's Recipe: Artichoke Dip from Katherine Whaley
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Goya - Artichoke Dip

Ingredients:

2 (14oz) cans of GOYA artichoke hearts, drained and chopped
2 Tablespoons GOYA minced garlic
2 Tablespoons GOYA lemon juice
3/4 cup GOYA mayonnaise
1/2 cup fine, dry breadcrumbs (GOYA)
1 cup freshly shredded Parmesan cheese
GOYA Crackers - or use GOYA chips

Instructions

Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart baking dish; sprinkle with grated Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with crackers. Can assemble up to a day ahead. Bake just before serving.

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