Wendy's Artichoke Dip

Of the many appetisers I make, hands down this is the most requested recipe of all them.  I should give credit where it is due - I first tasted this incredible dip from Wendy M., and it has since been one of those "chain mail" recipes where it just keeps on getting passed on!  Here's how to make this yummy dip, and a quick warning - this is not for those with already clogged arteries! There is a reason why it tastes so good, and it's called "full fat"!

Ingredients (makes one small square Pyrex dish):

1 can artichokes (not the marinated kind - I use the Nova brand), drained and rinsed
1 cup whole egg, full fat mayonnaise (this is crucial to the dish - I use the S&W brand)
1 cup shredded parmesan cheese
1/2 cup chopped shallots/green onions (white and green parts)
2 tsp chopped garlic
sea salt and freshly ground black pepper to taste
smoked paprika for sprinkling before serving
sliced French baguette or crackers to dip

Procedure:

1. Pre-heat oven to 180 degrees C
2. Put all the ingredients in a food processor.  Process until completely chopped and mixed through.  Use a spatula to scrape down the sides.  Try not to overprocess as you don't want the mix to be too mushy.  Season with salt and pepper.
3. Pour mix into your Pyrex dish and bake in oven for 20-25 minutes.  Your kitchen will start smelling really, really nice. 
4. Check the dip at 15 minutes or so.  If the top is browning too quickly or unevenly then either move the dish lower in the oven or cover with foil.
5. It is done when it is golden brown all over.  Try not to overcook as the dip can split - it's not a drama if it does, but it won't be as nice.
6. Let cool and then serve.  Or cook ahead, cool, then re-heat in microwave for 30 seconds prior to serving.  Enjoy!