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4 servings
suggest servings
| 14 | ounces | artichoke hearts | 1 cn, * |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/4 | cup | romano cheese | grated |
| 1 | cup | mozzarella cheese | shredded |
| 1 | each | garlic clove | small, minced |
| 1/2 | cup | mayonnaise | |
| 1 | x | paprika |
* 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
Looks good to me
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Very good-- complements all over.
I added a pack of frozen chopped spinach to the mix and it made the dip even better!
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| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 381mg | 16% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 8% |
| Sugars 2.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 4% | Vitamin C | 7% | |
| Calcium | 15% | Iron | 3% |
* 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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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
I first had this cake when some friends brought it for dessert one night and I could never get the recipie, thank you I'm so happy I found it!
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