And now for the recipe. Super easy.
1 c sugar-free, soy-free mayonnaise
1 c grated parmesan
1/2 c chopped green onions
1 (14-oz) can artichoke hearts, drained and diced
2 cloves garlic, minced
Preheat oven to 350. Mix up everything and spoon into a greased one-quart casserole. Bake 20-30 minutes, until golden and bubbly. Makes 2 1/2 cups. Serve with raw broccoli florets.
Who can deny the cheesy-goodness of artichoke dip? Even Shane likes it now. He used to eat neither artichoke dip nor broccoli, so when I saw him eating them together, I gave myself a little pat on the back.