| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 10 | – 20 | ||
INGREDIENTS
| 1 | cn | (6 oz) Artichoke Hearts; Finely Chopped |
| 1 | cn | (4 oz) Diced Green Chilies |
| 1 | c | Real Mayonnaise* |
| 1 | c | Fresh Parmesan Cheese; Shredded |
INSTRUCTIONS
* (Guest Cook Sharon G. doesn't recommend using low fat or non-fat variations of Mayonnaise.) It's that time again -- Time to wrap-up the month of January at Recipe-a-Day.com and before we move on to offering you 14-of the most romantic recipes The Cook & Kitchen Staff have archived, we're sending you some of the best recipes submitted to the Kitchen Staff from our Members. Today's offering is from Member Sharon G. and it makes a great addition to your last-minute Super Bowl snacks. Thank you to all members that took the time to send in a recipe. We're just sorry we won't have an opportunity to publish them all! Drain artichoke hearts. A food processor may be used to chop the artichoke hearts. Mix all ingredients together in a oven proof, small round casserole dish. Place in pre-heated oven at 350-F degrees and bake about 20-25 minutes, or until top is brown and dip is hot and bubbly. Serve hot as a dip with tortilla chips or sourdough bread slices. This is always a favorite at every festivity! Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff <dailyrecipe-owner@recipe-a-day.com> on Jan 25, 1998
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