Named for Wilma by Howie…
* 8 oz Mayonnaise
* 8 oz Philadelphia Cream Cheese
* 1 med-lg. white or yellow onion diced to your liking
* 2 cans (390g each) of artichokes packed in JUST WATER, make sure of this or it is a greasy mess and additional spices will make it weird.
* 1 cup shredded parmesan cheese
* salt, garlic salt, and pepper to taste
Optional
* diced jalapeno peppers.
Pre-head oven to 190C.
Let cream cheese soften to room temperature.
When soft, mix cream cheese and mayonnaise together.
Drain and squeeze out excess water from artichokes, roughly chop.
Dice onion.
Add artichokes, onion, and 1/2 cup of the parmesan cheese to the cream cheese/mayo mixture.
Mix well.
TASTE…add salt and pepper if needed.
Also, add jalapeno peppers at this point if desired…TASTE.
If it tastes good going in the oven, it will taste good coming out.
Spread dip into shallow baking dish and sprinkle on remaining parmesan cheese.
Oh, and I give a light sprinkle of garlic salt on top.
One note about the dish…I like my dip to be about 1-1.5 inches deep. This allows it to bake well.
Bake for 20- 25 min. Serve with torn bits of baguette.
moonology num num 