"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Artichoke Dip Recipe

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This recipe for Baked Artichoke Dip, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Callahan
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 14oz can artichoke hearts(drained and chopped)
1 c shredded parmesan cheese(not grated parmesan)
3/4 c mayo
1 clove garlic minced
1/4 tsp worcestershire sauce

Directions:
Directions:
Combine all ingredients in large bowl and stir well. Spoon into lightly greased 8x8 casserole dish.
Bake uncovered at 350F 20 minutes or until bubbly.
Serve with tortilla chips, melba toast rounds or any desired crackers.

 

 

 

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