"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Artichoke Dip, by Susan Hackett Daniel, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans artichoke hearts, chopped 2 c. grated mozzarella cheese 1 c. grated Romano cheese 1 c. real mayonnaise 1/2 t. garlic powder 1-1/2 T. fresh parsley 1/2 t. onion powder or 3 T. diced onion Tabasco sauce to taste
Preheat oven to 350º. Mix all ingredients and place in ungreased 8"x8" baking dish. Bake uncovered for 30 minutes until slightly browned and bubbly. Serve hot with crackers.
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