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Hot Artichoke Dip Recipe

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This recipe for Hot Artichoke Dip is from From the Recipe Box of Jean Papendick and Family, 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, drained, chopped
1 c. Miracle Whip salad dressing
1 c. (4 oz.) Kraft 100% grated Parmesan cheese
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced
Directions:
Directions:
Heat oven to 350 degrees. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomato, if desired. Serve with tortilla chips, crackers or pita triangles. Makes 2 cups.
Personal Notes:
Personal Notes:
Pita Triangles:

8 lg. pita loaves
1 stick unsalted butter, melted (1/2 c.)

Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange triangles, rough side up, in one layer in jelly roll pans. Brush them lightly with butter and season with salt. Bake in the upper third of a preheated 375 degree oven for 10-12 minutes, until they are crisp and golden. Let cool on pans. May be made one day in advance and kept in an airtight container at room temperature

 

 

 

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