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"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

Liz's Artichoke Dip Recipe

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This recipe for Liz's Artichoke Dip is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14 oz can artichoke hearts
1 c mayonnaise
1 c Parmesan cheese, grated (divided)
Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit.

Chop the artichoke hearts into a fine mince. Mix with the mayonnaise and 2/3 c Parmesan cheese. Place in a baking dish and top with remaining Parmesan cheese.

Bake for 20 minutes. Remove and allow to cool slightly.

Serve with heavy-duty crackers such as Triscuit or others of equal stamina.
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
When I lived in San Antonio and worked for the North San Antonio Times, I had a co-worker and friend, Liz Hufft. She and her husband Tim had me over to dinner at least once a week the whole time I lived there. They are good friends. This is a very basic recipe and it doesn't represent Liz's cooking abilities nearly well enough. She's a good friend and a very good cook.

 

 

 

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