Warm Artichoke Dip with Tortilla Shards

Preheat oven to 180'.

Use artichokes in water not oily, antipasta type.

Mix all ingredients together in a small ovenproof dish.

▶1 x 400gm can artichoke hearts, drained and roughly chopped
▶1 cup egg mayonnaise
▶1 cup grated Pecorino or Romano cheese
▶1/3 cup finely snipped chives
▶Dash of Tabasco sauce, garlic powder and black pepper

Bake uncovered for 20 minutes. (Do not overcook or mix will separate.)

Serve with tortilla shards.


Tortilla Shards(about 72 pieces)

Cut 6 tortilla rounds in a "clock pattern" to make triangles.

Spread loosely on a baking tray and cook at 160' for about 15 minutes or until just starting to crispen. Cool.

Store in airtight containers until required.