Saturday, April 23, 2005

Artichoke Dip from Katie (March 17, 2001)

Here is one more I already had typed. It is the weirdest recipe but quick, and yummy with wheat thins, pumpernickel bread (cut into cute little toasted shapes), or any kind of crunchy cracker.

Artichoke Dip

1 can artichoke hearts
1 cup Hellmann's mayonnaise
1 cup parmesan cheese
garlic powder to taste

Chop artichoke hearts and mix with all other ingredients. Put in 8- or 9-inch piepan or other similar oven-proof dish. Sprinkle with paprika. Bake at 350 degrees for approximately 25 minutes. Can be prepared ahead of time and refrigerated until time to bake. Serve warm with crackers.



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