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Full Online Book HomeLearning KitchenDips - Artichoke Dip K
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Dips - Artichoke Dip  K Post by :joako Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2951

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Dips - Artichoke Dip K

1 (14 oz.) artichoke hearts, drained and chopped
3/4 cup sour cream
3/4 cup real mayonnaise
1 package Knorr’s onion chive dip mix
1/8 – 1/4 tsp. hot pepper sauce


Mix all and refrigerate to blend flavors. Serve warmed up.
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Dips - Artichoke -  Artichoke Dip By Glenda Dips - Artichoke - Artichoke Dip By Glenda

Dips - Artichoke -  Artichoke Dip By Glenda
1/2 C. grated Romano cheese 1 large clove garlic 1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture 1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry 1 (8 oz.) container of soft garlic-chive cream cheese 2 large eggs 1 C. shredded mozzarella or Italian mix cheese Tortilla chips, sour cream, salsa Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium
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Dips - Artichoke Dip Dips - Artichoke Dip

Dips - Artichoke Dip
2 (8 oz.) packages cream cheese 1/2 cup mayonnaise 1 cup parmesan cheese, grated 1 T. granulated garlic (found in spice aisle) 1 T white pepper 1 T dill weed salt to taste 2 cans artichoke hearts, drained, not marinated Let cream cheese warm 1 hour to soften. Using a mixer, blend all ingredients well. Place in shallow, oven-safe bowls or serving pans and bake at 375 for 45 minutes or until top is brown. If you are in a hurry, you can microwave 60 seconds per pound and bake 10 minutes. Let stand 10 minutes to cool slightly.
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