Baked Artichoke Dip

I have been making this dip for years. A lot of years. It is SO good and it's always a hit - there's never any leftover which is sort of a bummer for me, I'm usually playing hostess when appetizers are being devoured so I don't usually get my fill of this hot creamy dip!


1 can artichoke hearts, drained and mashed
1 cup mayo
1 cup grated parmesan
1 minced garlic clove
1 teaspoon thyme

Combine all the ingredients and spoon into a small baking dish. Sprinkle with paprika and bake 350' for 20 minutes until hot. Serve with crackers.

variation: omit garlic and thyme, add small can of chopped drained jalapeños. Bake 30 minutes, let sit 10 minutes before eating.