"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

Dip-Hot Artichoke Recipe

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This recipe for Dip-Hot Artichoke, by , is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Russell
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
14 oz can artichoke hearts
1/2 C mayonnaise
1/2 C sour cream
1/2 C grated Parmesan cheese
4 oz Philadelphia cream cheese
Salt and pepper, to taste

Directions:
Directions:
Drain and chop artichoke hearts. Soften cream cheese to room temp, then add mayonnaise, sour cream, Parmesan cheese, salt and pepper. Blend well. Mix in artichoke hearts. Transfer to shallow baking dish. Bake at 400 for 20 minutes or until lightly browned on top.

 

 

 

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