"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Artichoke Dip, by Nancy Hart, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ˝ cup Hellmann’s Mayo (do not substitute) 1 tsp. minced onion 1 can artichoke hearts (drained and chopped) ˝ tsp paprika 1 dash of garlic powder 1 ˝ cup grated parmesan cheese 1 dash of Worcestershire sauce
Mix above ingredients (except paprika) Place in baking dish Sprinkle paprika over top. Bake 350 degrees for 20 minutes uncovered. Serve with tortilla chips or Fritos scoops.
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