Artichoke Dip & Benedictine/Cucumber Sandwiches Recipe

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This recipe for Artichoke Dip & Benedictine/Cucumber Sandwiches is from AUNT RITA'S FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers & Beverages

Ingredients:	Ingredients: HOT ARICHOKE DIP: 1 can (14oz) Artichoke Hearts/drained & chopped, 1 cup Mayonnaise, 1 cup grated Parmesan Cheese, 1 clove Garlic/finely chopped (optional), Paprika on top. Bake 25 minutes @ 350 degrees (2 1/2 Cups) Variations: spinach-add 1 pkg (10oz) frozen spinach, seafood-add 1 can (6 oz) crabmeat/ drained.

Directions:	Directions: BENEDICTINE: Sandwich spread: 1 pkg. Cream Cheese (room temp.), 1 carton Sour Cream, Green food Coloring, 1 T. Salad Dressing, grated Onion, Garlic & Cucumber to taste. (DIP: eliminate the cream cheese) Local Recipe. CUCUMBER SANDWICHES: 1/2 pkg. Good Seasoning Italian Dressing, 8 oz. Cream Cheese, 2 T. Mayonnaise & Dill Weed to taste. Serve on Pepperidge Farm Rye cocktail Bread with a slice of cucumber on top.

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Artichoke Dip & Benedictine/Cucumber Sandwiches Recipe

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