1 cup (4-oz container) grated Parmesan cheese
1 cup mayonnaise
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes
Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.
Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together. Spoon the mixture into the prepared dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top. Serve with assorted crackers and/or crusty bread pieces.
Yield: 2 cups dip (Doubled Recipe Pictured in this file photo below.)
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes
Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.
Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together. Spoon the mixture into the prepared dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top. Serve with assorted crackers and/or crusty bread pieces.
Yield: 2 cups dip (Doubled Recipe Pictured in this file photo below.)
file photo of this recipe
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