Hot Olive and Artichoke Dip

I heart Pioneer Woman. Her recipes never fail me.  Someday I'm going to meet her and thank her for her wonderfully delicious recipes that are easy to whip together.

I made her Hot Olive and Artichoke dip for appetizers for the 4th of July.  It was a crowd favorite. I wouldn't change a single thing of this recipe.

Hot Olive and Artichoke Dip
Recipe and photo courtesy of Pioneer Woman

Serves 6

• 1 can artichoke hearts (14 Oz. Can)
• 10 whole black olives
• 8 ounces, cream cheese (1 Pack)
• 1 c mayonnaise
• 1 egg
• 1/4 c red onion, diced
• 1/4 c grated Parmesan cheese
• 3 dashes Worcestershire Sauce
• Salt and Pepper, to taste
• Cayenne Pepper (for Spice)

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.