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The Taste of Home Cookbook
New Revised 2nd Edition
Give this golden dip some color after baking by sprinkling the top with sliced fresh tomatoes and chives.
Mrs. William Garner, Austin, Texas
Prep/Total Time: 30 Min.
Yield: 2 cups.
• 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
• 1 cup mayonnaise
• 1/3 to 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• Dash hot pepper sauce
• Paprika, optional
• Assorted crackers
1) In a large bowl, combine the artichoke hearts, mayonnaise, Parmesan cheese, garlic and hot pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired.
2) Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.
2 tablespoons dip (calculated without crackers) equals 117 calories
12 g fat (2 g saturated fat), 6 mg cholesterol, 168 mg sodium, 2 g carbohydrate, 0 fiber, 1 g protein.
ZIPPY ARTICHOKE DIP:
Add 1 can (4 ounces) drained chopped green chilies to the mayonnaise mixture. Bake as directed.
CHEESY ARTICHOKE DIP:
Add 1 cup (4 ounces) shredded mozzarella cheese, 1 tablespoon chopped onion, 1 tablespoon minced fresh parsley and 1/4 teaspoon garlic salt to the mayonnaise mixture. Bake as directed.
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