I got this delicious recipe from a former neighbor, Carol Furst. It’s more of a cheesy dip than a creamy dip, but it is still wonderful.
You can make it as smooth or as chunky as you like when you chop your artichokes. Here is her recipe and my modifications. Enjoy!
Artichoke Dip
1-2 cans artichoke hearts in H2O, drained, rinsed, chopped (I only use 1 can)
1 cup mayonnaise (I use low-fat)
1 cup grated parmesan or romano cheese (I use Parmesan)
1 1/2 cups Mozzarella or White Cheddar cheese, shredded (I use Mozzarella)
1 tsp. pepper
1 tsp. garlic powder
Mix all ingredients together. Bake at 375 degrees for 20-25 minutes, until the top browns. Serve with bread or tortilla chips.
This entry was posted
on Friday, December 3rd, 2004 at 11:32 pm and is filed under Recipes.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.