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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Baked Artichoke Spread Recipe

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This recipe for Baked Artichoke Spread is from The Hutchings Family Cookbook Project, 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:  
2 (14 oz.) cans artichoke hearts, drained and chopped
1 c. grated Parmesan cheese (fresh is better)
1 c. mayonnaise
1/8 t. garlic powder
Dash of Worcestershire sauce
Dash of hot sauce (opt.)
Fresh parsley springs (opt. for garnish)
Directions:
Directions:
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1 quart casserole or souffle dish. Bake at 350º for 20 minutes. Garnish with parsley, if desired. Serve with toast points or Melba rounds. Makes 3 cups.
Personal Notes:
Personal Notes:
So good! I usually serve with tortilla chips or crusty bread sliced for dipping.

 

 

 

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