Artichoke and Red River Relish Crostini
2 14-ounce cans artichoke hearts in water, drained, squeezed to remove excess water, and chopped
1/3 cup light mayonnaise
2 tbsp lemon juice
2 tbsp dill
1/3 cup Red River Relish
Salt and pepper
In a bowl, combine all ingredients. Top crostini.
Serve as-is, or place under broiler until bubbly.