Follow by adding your email here!

Tuesday, January 31, 2012

Artichoke Dip

This dip can be made ahead of time, and put into the refrigerator until ready to bake.

2 14oz cans whole artichoke hearts in water
1 1/2-2 cups grated Parmesan
1 cup mayonnaise
salt pepper

1. Drain the artichokes well. Coarsely chop.
2. Combine the artichoke hearts, mayo and Parmesan into an oven safe container, mix.
3. Preheat oven to 350F, and bake for 30 minutes, or until the top starts to brown.
4. Serve this dip with toasted, thinly sliced French baguettes, bagel chips, or your favorite cracker.

No comments:

Post a Comment