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| 1 can 14 oz |
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Artichoke hearts, drained, chopped |
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| 1 cup |
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Parmesan Cheese, grated |
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| 1 cup |
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Mayonnaise |
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| 1 clove |
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Garlic, minced |
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Tomato, chopped |
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Chives, fresh, chopped |
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Crackers |
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| 1 |
Mix all ingredients except tomato and chives. |
| 2 |
Spoon into a 9-inch pie plate or quiche dish. |
| 3 |
Bake at 350° for 20-25 minutes or until lightly browned. Sprinkle with tomato and chives. Serve with crackers. |
| 4 |
Spicy artichoke dip: Add 1 can (4 oz) chopped green chilies, drained.
Spinach: Add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained. |
| 5 |
To make ahead: Prepare as directed, do not bake; cover. Refrigerate overnight. Bake as directed. |
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| Recipe Source |
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Author: Betty Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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