It’s nice to spend time laying in front of the TV on Sundays watching football. It’s a lot better when your team wins. The Giants have been a bit hit and miss this year, but we’re hoping for a good December run (again).

I made this up for Sunday football munching. It was gone in a flash – we totally spoiled our dinner. This is a fantastic dip for garlic lovers – but if you’re not a garlic fan, this will probably be too much for you.

I toasted up some baguette slices for dipping – pita chips would also work well.

Baked Garlic and Cheese Dip
(from Tasty Kitchen)
Makes about 4 cups

8 cloves of garlic, minced
2 c. shredded Romano cheese
8 oz. cream cheese
4 oz. mayonnaise
1 (14 oz.) can artichoke hearts, drained, rinsed and chopped
1 pinch salt
1 t. ground pepper

Preheat oven to 350F degrees.

In a large bowl, combine minced garlic and salt and mash to form a paste. Add in the Romano, cream cheese, mayonnaise, artichokes and pepper. Mix until well combined.

Spread into a greased baking dish and cover with foil. Bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until lightly browned and bubbly.

Let cool slightly before serving.