| 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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