"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Artichoke Dip #2 Recipe

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This recipe for Hot Artichoke Dip #2, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy (Luis) Thordsen
Added: Monday, February 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 oz) can artichoke hearts, drained and chopped
1 1/2 cups mayonnaise
2 (7 oz) can diced green chilies, drained
4 ounces Monterey Jack cheese, shredded
1/2 cup grated parmesan cheese
1 (4 oz) jar diced pimento (optional), drained
Additional grated parmesan cheese to sprinkle on top.

Directions:
Directions:
In a medium bowl, mix pimento, artichokes, mayonnaise, green chilies, Jack cheese, and 1/2 cup parmesan cheese. Spoon into a shallow 11/2 quart baking dish. Sprinkle with additional parmesan cheese. Bake uncovered at 325 oven for 30 minutes or until bubbly. Makes about 5 cups. Serve with crackers or tortilla chips.

 

 

 

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