"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Dip- Hot Artichoke Dip Recipe

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This recipe for Dip- Hot Artichoke Dip, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Sunday, April 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, softened
1- 14 oz. can artichoke hearts, drained, chopped
1/2 c. mayonnaise
1/2 c. Grated Parmesan Cheese (fresh not the green can)
1 clove garlic, minced

Directions:
Directions:
Mix all ingredients w/ electric mixer on medium speed until well blended. Spoon into 9-inch pie plate or quiche dish. Bake at 350 for 20-25 minutes or until very lightly browned. Serve w/ baked pita bread wedges, vegetable dippers, wheat thins (I like the flavored ones) or French bread.

Number Of Servings:
Number Of Servings:
Makes 2 1/2 cups
Personal Notes:
Personal Notes:
To make baked pita bread wedges, cut each of 3 split pita breads into 8 triangles. Place on cookie sheet. Bake at 350 for 10-12 minutes or until crisp. Makes 48 wedges.

 

 

 

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