Step 1

Place a colander over a large measuring cup of bowl and pour in the cans of quartered artichoke hearts to drain them. Use your hands to squeeze as much of the juice out of the artichokes as you can, breaking them up slightly as your squeeze. Once you've squeezed all the juice out, transfer the artichokes to a mixing bowl.

Step 2

In the mixing bowl with the drained artichokes, add in mayo, shredded mozzarella cheese, grated pecorino romano, Dan-O’s Cheesoning, Dan-O’s Original seasoning, and salt. Mix that together until fully combined.

Step 3

Transfer the artichoke dip mixture into a greased baking dish, smooth it out, and garnish with a shake of crushed red pepper flakes (optional).

Step 4

Bake at 375°F for 30-35 minutes until it's browned and bubbly. Serve this dip in a bread bowl like I did or in a regular serving dish. Enjoy!