Abby's Asiago Artichoke Dip

Asiago & Artichoke Dip

1 can of 8-10 Artichoke Hearts (I buy Cento)

A block of Asiago Cheese (Approximately 1/2 lb block should be adequate)

2 heaping Tbsp Sour Cream

5  heaping Tbsp Real Mayonnaise (I always used Hellman's)

1 loaf of French Bread

   

-Mix/whisk mayonnaise and sour cream together very well. 

-Finely shred the Asiago cheese so you have approximately 2 1/2 cups of cheese available.   

-Drain the artichoke hearts. Tip: It's impossible to drain all the juice from the hearts, they hold on to a good bit which is helpful to not allow the dip to become stiff, so allow the remaining juices of the hearts to go into the dip.

-Cut up the artichoke hearts very finely as if they are being shredded like the cheese, to avoid large chunks. I use the whole heart.

-Add the artichokes to the mayo/sour cream first and mix in thoroughly.

-Then add the cheese, cup by cup, stirring well.

-Cut the french bread into thin slices.

 -Serve within an hour or two so the bread doesn't get stale and the dip doesn't become too dry. The cheese does absorb alot of the juices from the artichoke and can stiffen the dip.