"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Artichoke Dip (GF), by Judy Kuperberg, is from Feed Your Mind, Body and Soul,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (8.5 oz.) can of artichoke hearts drained and mashed (in food processor or blender) 1 cup Parmesan cheese (already grated in the plastic container) ˝ cup Best Foods® mayonnaise ˝ tsp. garlic powder
Blend all ingredients together and bake in an over-proof bowl at 350⁰ for 30 minutes. You can double or even triple this recipe. The cooking time will be a little longer if recipe is increased. Serve with your favorite regular or gluten-free crackers.
The reason this recipe is SO SPECIAL is that after people taste it, they ask for the recipe . . AND. . it's SO EASY!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.