Artichoke Dip - MAMA RECIPE

Preheat oven to 350 degrees.
In a large bowl, combine the artichoke hearts, cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, black pepper, and thyme.
Once well-combined, spoon it into a small casserole dish or small ovenproof skillet and bake for 18-20 minutes.
Turn the broiler on low for the last 1-2 minutes to lightly brown the top but keep an eye on it as broilers are very unpredictable. Serve warm with crackers, crostini, pita chips or fresh veggies.

For optimal taste, use freshly grated Parmesan. The flavor makes it worth every red cent, as my late mother used to say.
This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator, and baked just before your company arrives. For best results, remove the dish 40-45 minutes prior to baking to bring it to room temperature.
To make it spinach artichoke dip add 10 ounces of frozen spinach thawed, drained, and chopped. It is best to put the spinach in a towel and squeeze the moisture out of it.
Freshly grate the Parmesan and shred the mozzarella cheese. They will taste and melt better without any additives found in prepackaged grated and shredded cheese.
For flavor variations, try adding crispy cooked bacon, cooked crumbled sausage, sauteed onions, pepper, or mushrooms. Swap out the mozzarella for Pepper Jack, Monterey Jack, or Fontina.