Artichoke Spread 

Makes 3 cups 

1 cup best-quality mayonnaise 

2 14-ounce cans water- or brine-packed
artichoke hearts, drained 

1 cup freshly grated Parmigiano-Reggiano
cheese

1/2 cup grated pecorino romano cheese

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce 

1 tablespoon fresh thyme leaves

1⁄8 teaspoon freshly ground white pepper

Preheat the oven to 350°F.

Combine the mayonnaise, artichokes, cheeses, mustard, Worcestershire, thyme, and pepper. 

Mash together using the back of a fork until well mixed and the artichokes are in smaller pieces. Put in an ovenproof dish, cover with aluminum foil, and bake until bubbly, about 30 minutes. Let cool before using. 

This will keep, tightly covered, in the refrigerator for up to 2 days. You can rebake and serve any leftover spread with pita chips as a dip.