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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Garlic Artichoke Dip Recipe

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This recipe for Roasted Garlic Artichoke Dip is from Priscilla's Cookbook, 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:  
14 oz can artichoke hearts, packed in water
4 cloves already roasted garlic
1 cup mayonnaise
1 cup already grated Parmesan cheese
cooking oil spray
wheat crackers, cocktail bread or tortilla chips for serving
Directions:
Directions:
Drain the artichoke hearts pressing out any excess moisture. Coarsely chop the artichokes and place them in a small mixing bowl. Mince the roasted garlic and add it to the chopped artichokes. Add the mayonnaise and cheese and stir to mix well. Spray a 1 to 2 quart baking dish with cooking oil spray. Place the dip in the dish. The dip can be refrigerated, covered, at this point for up to 24 hours. Preheat the oven to 350º. Uncover the baking dish, if necessary, and bake the dip until the edges are lightly browned and bubbly, about 30 minutes. Serve with crackers, bread slices or chips.

Yield: 2 1/2 cups
Personal Notes:
Personal Notes:
I use marinated artichokes, roasted garlic already chopped and low fat mayo.

 

 

 

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