Great Hot Recipes
Read and cook !
HOT ARTICHOKE DIP
1 (14 oz.) can artichoke hearts or
bottoms, drained
1 c. freshly grated Parmesan cheese
8 oz. cream cheese, at room
temperature
1/2 c. mayonnaise, preferably
homemade
1/2 tsp. dried dill
1/4 tsp. minced garlic
1. Heat oven to 400 degrees. 2. Place half the artichoke hearts in food processor; chop coarsely. Add half the Parmesan cheese, cream cheese, mayonnaise, dillweed and garlic; process until smooth. Scrape mixture into 10" pie plate.* Repeat procedure with remaining half of the ingredients, adding to pie plate after processing. Smooth top with spatula; bake until hot and bubbly, about 15 minutes. Serve immediately, with bread sticks. TIP: *Or spoon artichoke mixture into fresh mushroom caps (about 3 pounds, wiped clean). Brush edges of caps with melted butter and place on baking sheet; bake in 400 degree oven for about 15 minutes. Serve immediately. The dip can also be served without baking, at room temperature or cold.
HOT ARTICHOKE DIP
2 lg. cans artichokes
2 c. mayonnaise
8 oz. cream cheese
1 1/2 c. Parmesan cheese
Dill weed to taste (optional)
Garlic powder (to taste)
Melt all ingredients slowly in saucepan. Stir to mix well. Pour into casserole dish (or pie plate). Bake 350 degrees 20-30 minutes. Dip will turn golden brown and bubble. Serve hot with crackers.