"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, by Cynthia Proudfit, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz. cream cheese 1 c. mayonnaise 1 c. sour cream 1 c. grated parmesan cheese 2 - 14 oz. cans artichoke hearts, water packed (drained and chopped 2 cloves garlic 1/2 tsp. dill weed
Combine all ingredients and place in a square glass pan. Bake at 350º for 30 minutes. Serve hot on toasted baguette chips. Chips: Slice a loaf of baguette bread and brush each slice with melted butter. Broil in oven until slightly brown. Turn slices over and toast again (I don't butter both sides). You can buy pre-sliced bread also. This recipe uses two loaves of baguette bread.
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