SERVES 8 TO 10
Everyone craves this dip when my sister-in-law Jeanne Cook makes it for special family occasions. Her secret is using lots of freshly grated imported Parmigiano-Reggiano cheese. There are never any leftovers.
1 (14-ounce) can artichoke hearts, drained and chopped into small pieces
1 medium yellow onion, diced
1 cup mayonnaise
1 cup sour cream
1 to 1½ cups freshly grated imported Parmigiano-Reggiano cheese
1 (18-ounce) bag Fritos Scoops
Preheat the oven to 350°F.
In a mixing bowl, stir together the artichoke hearts, onion, mayonnaise, sour cream, and Parmigiano-Reggiano. Transfer the mixture to an 8-inch or 9-inch round deep-dish pie plate or square baking dish, spreading it evenly.
Bake the dip until it is bubbling and its surface is lightly browned, about 30 minutes. Place the baking dish on a trivet on the serving table and accompany with bowls of Fritos Scoops for dipping.