"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

Artichoke Dip Recipe

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This recipe for Artichoke Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Friday, May 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, softened to room temp.
1 can cream of chicken soup, undiluted (can use any creamed soup as desired)
1 small can chopped green chilies
1/2 cup mayonnaise
1 can artichokes (packed in water), drained and quartered (or smaller if desired)
1/2 cup freshly-grated Parmesan cheese
1 tsp. garlic powder (or to taste)
2 Tbsp. minced onion

Directions:
Directions:
Mix all ingredients together. Pour into casserole dish. Bake at 350 for 30 minutes. Serve with any type of crackers or toasted baguette slices.

Preparation Time:
Preparation Time:
approx 20 minutes
Personal Notes:
Personal Notes:
This dip is awesome! It was introduced to Mom by our own Aunt Pat Flaherty. Now everytime we have a get-together at Mom's for a holiday, she always makes this recipe for Artichoke Dip. It's a favorite.

 

 

 

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