Warm and Cheesy Artichoke Dip with Toast

• 3 cups artichoke hearts, coarsely chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper
• 1/4 cup breadcrumbs
• 1 baguette, cut into 1/2-inch slices

1. Preheat the oven to 375 degrees F.
2. Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl.
3. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl.
4. Top with the breadcrumbs and cover with aluminum foil.
5. Bake until golden and bubbly, 30 minutes.
6. Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
7. Allow the dip to cool slightly.
8. Serve with the toasts.

artichoke hearts, mayonnaise, parmesan, parsley, salt, breadcrumbs, baguette

Taken from www.foodnetwork.com/recipes/nancy-fuller/warm-and-cheesy-artichoke-dip-with-toast.html (may not work)