| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Dips, Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Artichoke hearts (14 oz) |
| 1/2 |
c |
Pace Picante Sauce OR |
| 1/2 |
c |
Pace Thick & Chunky Salsa |
| 3/4 |
c |
Mayonnaise (light or reg) |
| 1 |
c |
Freshly grated Parmesan |
INSTRUCTIONS
Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan
cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for
20 minutes or until hot. For a festive touch, sprinkle with chopped red
bell peppers and fresh cilantro. Place on a tray and surround with
crackers, chips or vegetable dippers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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