Cheesy Artichoke Dip
Add some fun to a dinner party with this delicious dip that goes well with tortilla chips and salted crackers.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
artichoke hearts
1 can, * |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
romano cheese
grated |
*
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 1 | each |
garlic cloves
small, minced |
|
| ½ | cup |
mayonnaise
|
|
|
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
artichoke hearts
1 can, * |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
romano cheese
grated |
*
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 1 | each |
garlic cloves
small, minced |
|
| 118 | ml |
mayonnaise
|
|
| 1 | x |
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 1½ quart casserole.
Dust the top of the mixture lightly with paprika. Bake at 325℉ (160℃). 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.
