Artichoke Dip

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 1 slices baguette assorted for serving
• 0.5 teaspoon pepper black freshly ground
• 8 ounce cream cheese softened
• 10 servings hot sauce 
• 1.5 cups leeks very thinly sliced sliced lengthwise
• 1 cup mayonnaise 
• 0.8 cup parmesan grated
• 10 servings salt 
• 1 cup cup heavy whipping cream sour
• 1 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Preheat the oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine the artichokes, cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and hot sauce if desired. Stir well. Spoon into the prepared baking dish.
3. Sprinkle the remaining 1/4 cup Parmesan on top.
4. Bake until bubbly, 25 to 30 minutes.
5. In a small skillet, heat the oil until hot.
6. Add the leeks and fry, stirring constantly, until crisp, about 5 minutes.
7. Drain on paper towels and sprinkle with salt if desired.
8. Sprinkle over the dip before serving.
9. Serve warm with baguette slices or assorted crackers.