"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hot (as in temp) Artichoke Dip Recipe

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This recipe for Hot (as in temp) Artichoke Dip, by , is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Williams
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can artichoke hearts, chopped (not the spiced kind)
1 c. Best Foods Mayo
1 c. grated parmesan cheese
1 small can roasted green chili peppers

Directions:
Directions:
Preheat the oven to 350 degrees. Chop the artichoke hearts into small pieces. Stir in the rest of the ingredients. (I just use the dish I am baking it in to mix it all up) Bake for 20 minutes or until lightly browned on top and bubbly. Serve it hot. It isn't very good cold!

Personal Notes:
Personal Notes:
This is a warm, bubbly dip for those autumn events. I prefer to serve it over fresh french bread, but I've seen tortillas or baguette slices served with it. This is not a recipe where you can substitute miracle whip for the mayo. I like the Best Foods taste the very best. For a lower cholesterol level, (yeah, if you're making this, you don't really care about that), the canola based Best Foods Mayo is a terrific substitute. The baking instructions are variable. I've found that 20 minutes works well with an 8x8 dish, but if the pan is less shallow, or if you've doubled the recipe, it might need a little longer.

 

 

 

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