1 can (8 oz.) water packed artichoke hearts (not marinated) 1 c. mayonnaise 1 c. parmesan cheese, grated 1/2 tsp. garlic salt paprika to taste
Blend all indgredients in food processer or blender until artichokes are finely chopped. Bake in a covered casserole dish at 350º, for 20 minutes. Transfer to a hot dip bowl and sprinkle with paprika. Serve with warm sourdough or French bread.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.