| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | French | Appetizers, Cheese, Dips, Vegetables | 4 | Servings |
INGREDIENTS
| 14 | oz | Artichoke Hearts; 1 Cn, * |
| 1/4 | c | Parmesan Cheese; Grated |
| 1/4 | c | Romano Cheese; Grated |
| 1 | c | Mozzarella Cheese; Shredded |
| 1 | Garlic Clove; Small, Minced | |
| 1/2 | c | Mayonnaise |
| Paprika |
INSTRUCTIONS
GARNISH * The artichoke hearts should not be marinated Artichoke Hearts. Just the plain ones. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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