Serves 8 to 10

Ingredients

• 2 packages (9 oz.) frozen artichoke hearts, thawed
• 2 large garlic cloves, quartered
• 1/4 cup olive oil
• 2 Tbsp. lemon juice
• 1 tsp. Italian seasoning
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese
• 1 loaf country bread

Directions

1. Preheat oven to 350 F. In baking dish, toss artichoke hearts and garlic with olive oil, lemon juice and Italian seasoning. Cover with aluminum foil; bake 30 minutes. Set aside to cool.

2. In large bowl, mix mayonnaise, Parmesan and mozzarella. Add artichoke mixture, mashing artichokes and garlic to combine.

3. Store mixture in airtight container in refrigerator until ready to use, up to three days.

4. On Thanksgiving Day: Preheat oven to 325 F. Remove Roasted Artichoke Dip from refrigerator. Place dip in a 9-inch x 9-inch baking dish; bake, uncovered, 20 minutes, until cheese is melted. Serve with sliced country bread.