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Hot Artichoke Dip
I serve this dish when I cater. Even though it is an older recipe, it is still the first dish to empty. Guests love it even when they don't think they like artichokes!
1 14 oz. can artichoke hearts, drained and chopped
1 cup mayonnaise
4 ounces Parmesan cheese, grated (1 cup)
Dash of garlic powder
Preheat oven to 350°. Combine all ingredients and pour into ungreased 1-11/2 quart casserole. Bake for 35 to 40 minutes, or until golden brown and bubbly.
Yield: 1O to 12 servings
Note: Serve with corn chips and crackers.
This recipe can be found in Kentucky's Best, Fifty Years of Great Recipes, by Linda Allison-Lewis and published by the University Press of Kentucky. Recipe copyright © 1998 by Linda Allison-Lewis. All rights reserved.
Recipe ID #215_HAD
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