Creamy Artichoke Dip

A few weeks ago, I had a few good friends over for a dinner and last minute, I decided to whip up a quick dip for an appetizer using ingredients that I already had on hand.  And what turned out but a delicious artichoke dip.  I decided it was blog worthy with one small change - more artichokes!  So I re-created it today as so and it was just right!  Nice and creamy, chunky with artichokes and just a slight spice.  I would recommend this as a fast and easy appetizer to anyone!

Creamy Artichoke Dip
makes about 3 cups

2/3 c. mayonnaise
2/3 c. sour cream
17 oz. canned (not marinated) artichoke hearts, drained and roughly chopped
1 c. grated pecorino-romano cheese, divided
2-3 cloves garlic, finely minced
1 Tbs. fresh lemon juice
1 and 1/2 tsp. Tabasco sauce
1/2 tsp. salt
1/2 tsp. red pepper flakes
pinch freshly ground black pepper (2-3 grinds)

Preheat oven to 400 degrees.  In a medium bowl, mix together mayo, sour cream, artichoke hearts and 3/4 c. of the pecorino-romano cheese until well blended.  Stir in garlic, lemon juice, tabasco, salt and peppers.  Spread into a 3 c. (24 oz) baking dish.  Bake for 15 minutes until dip starts to bubble around the edges.  Remove and turn your oven to broil.  Sprinkle with the remaining cheese and place back in oven under broiler for another 2-3 minutes, until the cheese becomes golden on top.  Serve with tortilla chips, bread, crostini, or your favorite crakers!