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3 cups
suggest servings
| 1 | can | artichoke hearts | |
| 1/2 | cup | salsa | chunky |
| 3/4 | cup | mayonnaise | |
| 1 | cup | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
Drain and chop artichoke hearts.
Mix with salsa, mayonnaise and Parmesan cheese.
Spread into a pie plate or ovenproof casserole.
Bake at 350 degrees F. for 20 minutes or until hot.
For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro.
Place on a tray and surround with crackers, chips or vegetable dippers.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 793mg | 33% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 4.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 5% | Vitamin C | 1% | |
| Calcium | 29% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Chervil is a light-green, lacey, fern-like leaf of Annthriscus cerefolium, a low-growing member of the parsley family. ...
These pork chops come out so moist and tasty. The recipe is easy to prepare and uses ingredients that most people already have on hand. They are quite spicy, I suggest using less cayenne and depending on the type of chili sauce you use, cut the 1/2 cup down to a 1/4 cup (I use a very spicy asian chili sauce). These chops were enjoyed by the whole family including a picky child. This recipe will definitely be put into my regular recipe repitorie!
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