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artichoke-dip

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 6

Ingredients

  • 2 (14-ounce) cans artichoke hearts, drained
  • 1 cup Hellmann’s or Best Foods Real Mayonnaise
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 3 medium garlic cloves, minced
  • Dash of Tabasco red pepper sauce

Tool:

  • Cheese grater

Directions

Preheat the oven to 350°F. Chop the artichokes and mix with remaining ingredients. Bake in quiche dish or an ovenproof dish until thoroughly heated and bubbly, about 30 to 45 minutes. I prefer to mix this together and let it sit overnight. Bake before serving. Serve with water crackers.

Variations: Lynne Borkowski, a friend from working together at Caviar to Cabernet, cooks, drains and crumbles 16-ounces of bacon and sprinkles this on top before baking. It makes a hearty appetizer and the bacon adds great flavor. For a Southwest flair, I have also made the basic recipe and added a 7-ounce can of chopped green chiles. Cooked, chopped shrimp (about 1 cup) added to the basic recipe adds a seafood twist!


© 2007 Collector's Press, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

407kcal (20%)
218mg (22%)
10mg (17%)
69mcg RAE (2%)
405mg
62mg
11g
2g
11g
18g
29mg (10%)
542mg (23%)
7g (37%)
34g (53%)
1mg (6%)
 

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