"Hunger is the best sauce in the world."--Cervantes

Cheesy Artichoke dip Recipe

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This recipe for Cheesy Artichoke dip, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nonni Rose
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 8oz. cans Pillsbury Refrigerated Cresent Dinner Rolls.
3/4 cup (3oz.) shredded mozzarella cheese
1 3oz. can (3/4 cup) Kraft grated parmesan cheese
1/3 cup Miracle Whip Dressing or mayo
1 14oz. can of artichoke hearts, drained and finely chopped
1 4oz.can chopped green chilies, drained (optional)

Directions:
Directions:
Unroll dough into rectangles; press to bottoms and sides of a 15x10x1 jelly roll pan to form crust.
Bake at 375 degrees for 10 minutes.

Combine remaining ingredients , mix well. Spread over crust. Bake at 375 degrees for 15 minutes or until cheese is melted. Let stand 5 minutes before serving. Garnish with thin red pepper strips, if desired.

Number Of Servings:
Number Of Servings:
approximately 3 dozen

 

 

 

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