Artichoke Dip With Aioli

14 ounce can artichoke hearts, drained and chopped

1/2 cup freshly made aioli made with Sweet Basil or Rich Roasted Garlic infused olive oil (see Basic Aioli recipe)

1/2 cup sour cream

1/3 cup Parmesan cheese, grated

1/8 teaspoon hot sauce

 

Mix all ingredients well and place in a baking dish. Bake at 350° until hot and bubbly. Serve immediately with crackers or bread.

Makes about two cups.