"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Suzi Wagner
Added: Tuesday, August 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans artichoke hearts
1 jar marinated artichoke hearts
2 cups sour cream
1 cup mayonnaise
2 cups shredded parmesan cheese
1 cup feta cheese (garlic and herb if available)
Tabasco sauce (optional)
1 round sourdough loaf
1 long sourdough loaf

Directions:
Directions:
Preheat oven to 350 degrees. Mix sour cream, parmesan, feta cheese, 1 can artichoke hearts and marinated artichoke hearts in food processor until artichokes are chopped. Place dip in mixing bowl and place remaining artichoke hearts in food processor, pulse into large chunks and add to dip mix. Stir in mayonnaise and tabasco to taste. Hollow out sourdough loaf, fill with dip and bake for 30 minutes until dip is golden brown and bubbling. Cut center of round sourdough loaf and long sourdough loaf into bite sized chunks.
Alternately, pour dip into crock pot and serve with bread on the side.

 

 

 

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