| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) cream cheese |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Sour cream |
| 2 |
|
Regular cans artichoke hearts; (non-marinated type) |
| 1 |
c |
Fresh grated parmesean cheese |
|
|
Salt |
|
|
Pepper |
|
|
Garlic powder |
|
|
Onion powder |
INSTRUCTIONS
TO TASTE
Mix all ingredients in a bowl, transfer to cassarole dish. Heat thoroughly
through at 375 degrees for approximately 30 minutes - the top will look a
nice golden brown on the high spots.
Serve with pita chips: brush pitas with butter, both sides. Cut into bite
size wedges, place on cookie sheet, toast in oven (375) until crispy.
Remove from oven and dust lightly with garlic powder. (If you put the
powder on before heating, it will turn bitter. The retained heat after
coming out of the oven will toast the powder just the right amount..)
Posted to TNT Recipes Digest, Vol 01, Nr 930 by Sandra <sandrac@gte.net> on
Jan 11, 1998
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”