1 (14 ounce) canned artichoke hearts in water, drained
1/2 cup grated Parmesan cheese
1/3 cup Mayonnaise
1/3 cup sour cream
1 clove garlic, or more to taste, minced
1 squeeze fresh lemon juice
1 pinch salt and ground black pepper
Blend artichoke hearts, lemon juice, salt and pepper, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth.
Heat oven to 350 degrees F. Spoon dip into 9 inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly borwned. Sprinkle with sliced green onions and chopped tomatoes, if desired. Serve with tortilla chips, crackers or assorted cocktail bread slices. Makes 2 cups.
VARIATION: Spinach OR Kale Artichoke Dip: Stir 1 package (10 oz) chopped spinach or cooked chopped kale, thawed and well drained into artichoke mixture. Bake as desired.