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Artichoke Dip Recipe
For the first time, I made an artichoke dip. It seemed to be popular, so I want to record the recipe.
14 oz can of artichoke hearts
4 oz can of chopped green chilies
1 cup of grated Parmesan cheese (plus extra for sprinkling on top)
1/2 cup of mayonnaise
1/2 cup of sour cream
In a 1 quart casserole dish, dish up the artichoke hearts and chilies. Then mix in cheese, mayonnaise and sour cream.
Cook at 375dF for half hour. Let cool a little before serving.
Given how fast it disappeared, I might double the recipe the next time I make it.
I decided to make the recipe because I found cassava bread at the grocery store. It looks a bit like a large cracker. It seemed interesting, so I decided that if I wanted to bring it to a party I needed something to go with it. Hence, the sudden desire to make artichoke dip.
One person declared that artichoke dip goes well with celery sticks (they were next to the dip).
14 oz can of artichoke hearts
4 oz can of chopped green chilies
1 cup of grated Parmesan cheese (plus extra for sprinkling on top)
1/2 cup of mayonnaise
1/2 cup of sour cream
In a 1 quart casserole dish, dish up the artichoke hearts and chilies. Then mix in cheese, mayonnaise and sour cream.
Cook at 375dF for half hour. Let cool a little before serving.
Given how fast it disappeared, I might double the recipe the next time I make it.
I decided to make the recipe because I found cassava bread at the grocery store. It looks a bit like a large cracker. It seemed interesting, so I decided that if I wanted to bring it to a party I needed something to go with it. Hence, the sudden desire to make artichoke dip.
One person declared that artichoke dip goes well with celery sticks (they were next to the dip).