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Artichoke Parmasen Dip Recipe

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This recipe for Artichoke Parmasen Dip, by , is from Jan cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jan gardiner
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package artichoke hearts frozen
1 Italian herbs
1 balsamic vinegar
1 teaspoon olive oil
1 each onion chopped fine
3 each garlic cloves
1 package mushrooms sliced
1/2 cup parmesan, parmigiano-reggiano cheese, grated fat-free
2 teaspoon mayonnaise fat-free
2 teaspoon sour cream fat-free
1 dash Worcestershire sauce
Directions
Marinate artichoke hearts with Italian herbs and some Balsamic vinegar. Leave out the olive oil to be ultra low-fat.

Directions:
Directions:
1 package artichoke hearts frozen
1 x Italian herbs
1 x balsamic vinegar
1 teaspoon olive oil
1 each onion chopped fine
3 each garlic cloves
1 package mushrooms sliced
1/2 cup parmesan, parmigiano-reggiano cheese, grated fat-free
2 teaspoon mayonnaise fat-free
2 teaspoon sour cream fat-free
1 dash worcestershire sauce
Directions
Marinate artichoke hearts with italian herbs and some Balsamic vinegar. Leave out the olive oil to be ultra low-fat.

Stir artichoke hearts and rest of ingredients together. DON'T use too much white stuff that it is too moist because the mushrooms will release moisture and spoil the look and texture.

Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.

 

 

 

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