"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 Heart Dip, by Clyda Hilliard, is from The Phillips Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
14 oz. or bigger can of artichokes hearts (drained and chopped) Small can of peeled green chilies (chopped) 8 oz. of cream cheese 1 cup of real grated Parmesan cheese (NOT powdery grated kind) 1 cup of Monterrey Jack cheese (grated)
Combine and pour into bowl coated with "Pam". Bake at 350º for 30 to 40 minutes. or until bubbly.
Clyda's friend doubles this and goes home with an empty bowl - definitely a crowd pleaser!
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