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.