| ARTICHOKE DIP |
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Category |
Appetizers |
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| Ingredients And Procedures |
| Ingredients | | | 14 | oz | artichoke hearts, 1 cn, * | | | 1/4 | cup | parmesan cheese, grated | | | 1/4 | cup | romano cheese, grated | | | 1 | cup | mozzarella cheese, shredded | | | 1 | each | garlic clove, small, minced | | | 1/2 | cup | mayonnaise | | | 1 | | paprika | | | | | |
Directions:
| * The artichoke hearts should not be marinated artichoke Hearts. Just
the plain ones.
Rinse and rain the artichoke hearts, then remove and discard the fuzzy
chokes. Chop the artichoke hearts. Mix all of the ingredients, blending
well and place in a greased 1 1/2 quart casserole.
Dust the top of the
mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and
serve hot in a chafing dish.
Makes about 3 cups of dip.
SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,
carrots, Salami Slices, Seafood Chunks
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