2 cans medium-sized whole artichoke hearts, drained and mashed with a fork until well separated.
1 ½ cups real mayonnaise
¾ cup grated parmesan cheese
1 medium yellow onion, finely chopped
1 8 oz. bag of shredded mozzarella cheese
1 teaspoon garlic powder
½ stick butter, melted
2 cups panko breadcrumbs
Combine all ingredients in a large bowl. Transfer to baking dish (either 8 x 12-inch or 9 x 13-inch). Continue with recipe or refrigerate for up to 2 days until ready to serve.
In a medium bowl, mix the melted butter with the breadcrumbs until well combined. Spread breadcrumb mixture evenly over top of artichoke casserole.
Bake in a 350-degree oven for 30 to 40 minutes until dip is hot and bubbly. Once the breadcrumbs have turned a medium golden brown, cover with tin foil to prevent over-browning. Serve hot with assorted crackers or cheese. Refrigerate leftovers for up to 3 days and reheat in 350-degree oven until hot.