"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Artichoke Dip Recipe

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This recipe for Baked Artichoke Dip, by , is from A Melange of Cultures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angelle Dayan
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans quartered artichoke hearts
1 cup grated Parmesan cheese
1/2 cup mayonnaise

Directions:
Directions:
Drain artichoke hearts. Cut into smaller bite-sized pieces. Mix with mayonnaise and Parmesan cheese. Put into an oven-safe baking dish. Sprinkle a small amount of Parmesan cheese on top and bake at 350 for 25 minutes or until the top begins to brown a little. Serve hot with sliced sourdough or French bread rounds or crackers of choice.

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can choose to make this with low fat mayo if you wish.

 

 

 

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