| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Spring, Supper | 12 | Servings | |
INGREDIENTS
| 1 | Jar marinated artichoke hearts; (6 oz) | |
| 1 | pk | Cream cheese (8 oz); softened |
| 1/8 | ts | Pepper |
| 1/2 | c | Tomato sauce |
| 3 | sm | Green onions; sliced |
| 1/4 | c | Ripe olives; sliced |
| 1/2 | c | Mozzarella cheese; finely shredded (2 oz) |
INSTRUCTIONS
Drain artichoke hearts, reserving marinade. Combine 2 teaspoons reserved marinade, cream cheese, and pepper in a small bowl, stirring until smooth. Spread into a lightly greased 9-inch pieplate. Combine 3 tablespoons reserved marinade and tomato sauce; pour over cream cheese mixture. Layer artichoke hearts, green onions, and remaining ingredients over tomato sauce. Bake at 350° for 15 to 20 minutes or until thoroughly heated. Serve with crackers or baguette slices. Makes 12 appetizer servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1051 by [email protected] on Jan 25, 1998
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