This recipe for Artichoke Dip, by Shelley Herron, is from 150 Family Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can artichoke hearts (14 oz) drained and chopped 1/2 cup grated parmesan cheese 1/2 cup shredded cheddar cheese 8 oz shredded mozzarella cheese 1 cup mayonnaise 1 tsp garlic salt 1 tsp chopped parsley
Mix all ingredients together and put in an oven-proof dish. Bake at 350 degrees for 25 minutes. Serve with crackers and tortilla chips. (Can be mixed up hours before baking...even the day before)
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