Our friends, Kim and Gary, brought this wonderful Artichoke dip to our New Year’s Eve Party. It has an amazing crusty top that you don’t usually find in an artichoke dip. I asked Gary about the recipe and he said that he got it from his mother. It seems someone brought this bowl of deliciousness to their Bowling League’s Christmas potluck and that is how it got its name.
1 – 14oz can artichoke hearts packed in water, drained and squeezed out to remove excess water.
1 cup mayonnaise
1 cup shredded soft mozzarella (the pre-shredded bag kind works best)
1 cup shredded parmesan (again, the pre-shredded bag kind works best)
3 to 4 fresh garlic cloves
2 to 3 whole green onions, beards removed
Put all ingredients into the Cuisinart and blend until smooth. Spread evenly into a casserole dish and bake at 350° for 25 to 35 minutes, or until browned on top. Finishing on broil yields the best crusty top.