• Cooking Time: 25
• 2 cans (14 ounces each) artichoke hearts, drained and chopped
• 1 package (8 ounces) Feta Cheese, crumbled
• 1 cup Mayonnaise
• 1 package (5 ounces) Shredded Parmesan Cheese
• 2 Roasted Red Peppers, drained and chopped
• 1 clove garlic, minced
• Assorted crackers for dipping (I prefer Triscuit Thin Crisps)

1. Preheat the oven to 350°F.
2. Mix all of the ingredients together except the crackers.
3. Spoon the mixture into a 9-inch pie plate or 3-cup shallow baking dish.
4. Bake for 20 to 25 minutes or until lightly browned. Serve with crackers.

I’m going to let you all in on a well guarded secret. Everyone who has ever been to a party thrown or attended by me has more likely than not experienced my “Super Top Secret Artichoke Dip.” People appear to love this stuff and I aim to please. The dish is always scraped clean and I’ve played it pretty coy over the last few years politely declining to share the recipe — until now. Prepare to be “wowed.” My Super Top Secret Artichoke Dip (Based on the Hot Feta and Artichoke Dip from the Nabisco Website)