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Baked Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Denise Deiss

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Knorr Leek recipe mix
1 can (14 oz.) artichoke hearts, drained & chopped
1/2 c. mayonnaise
1 (16 oz.) sour cream
1 c. Mozzarella cheese, shredded

Directions:
Directions:
Preheat oven to 375. Combine all ingredients in a 1 qt. casserole. Bake for 30 minutes or until golden brown. Serve with crackers.

Personal Notes:
Personal Notes:
Other Versions:

Spinach & Artichoke Dip: add 1 pkg. (10 oz.) frozen spinach, thawed & squeezed dry.

Italian Artichoke Dip: use mozzarella cheese instead of Swiss & stir 1/4 c. dried & chopped sun-dried tomatoes.

Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese & stir in 1/4 c. chopped cilantro, 1/2 tsp. ground cumin & hot pepper sauce to taste.

 

 

 

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