"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Artichoke-Parmesan Dip Recipe

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This recipe for Creamy Artichoke-Parmesan Dip, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim L.
Added: Sunday, March 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14 oz.) quartered artichokes, drained and chopped
2 cups (8 oz.) shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1 1/2 cups mayo
1/2 cup finely chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
Pita wedges
Assorted cut-up vegetables

Directions:
Directions:
Place all ingredients except pita wedges and vegetables into slow cooker; stir to blend well. Cover; cook on low 2 hours.

Serve with pita wedges and vegetables.

Number Of Servings:
Number Of Servings:
Makes 4 cups dip

 

 

 

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