| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Appetizers, Cheese/eggs, Dips, Harned 1994, Vegetables | 1 | Batch | |
INGREDIENTS
| 14 | oz | Can artichoke hearts |
| 1 | c | Parmesan cheese |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 8 | oz | Cream cheese |
| Garlic salt; to taste | ||
| Dill weed; to taste | ||
| Paprika |
INSTRUCTIONS
Drain and chop artichoke hearts finely and set aside. Mix remaining ingredients until smooth and creamy. Add artichoke hearts and mix well. Place in long shallow dish that has been greased or sprayed with non-stick spray. Sprinkle with paprika. Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown. Serve with Ritz crackers, or dipping cracker of your choice. Keep warm while serving. The original poster wrote: "Great for parties...I rarely tell anybody the ingredients until they have tasted this dish. Most think it is a warm "crab dip"; all are amazed that it is artichokes. Posted on WWiVNet, source unknown. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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