from About.com's Southern food site.
- 1 C grated Parmesan
- 1 C mayonnaise (less & the light mayo work fine)
- 12-14 oz. artichoke hearts, drained, not marinated (I used a giant jar from BJs)
- 1/8 t. garlic powder
- 1/8 t. onion powder
- 1/4 C minced roasted red pepper (I doubled the peppers)
Next week: Chris' go at Asparagus, Artichoke, & Shiitake Risotto.