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Post by :MoreCash
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :3093
Click below to download : Dips - Artichoke Dip (Format : PDF)
Dips - Artichoke Dip
2 (8 oz.) packages cream cheese1/2 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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1 (14 oz.) artichoke hearts, drained and chopped 3/4 cup sour cream 3/4 cup real mayonnaise 1 package Knorrs onion chive dip mix 1/8 1/4 tsp. hot pepper sauce Mix all and refrigerate to blend flavors. Serve warmed up.
Dips - Artichoke Dip K
PREVIOUS BOOKS
1 cup mayonnaise (not Miracle Whip!) 1 (14 oz.) can artichoke hearts, drained and chopped 1 1/2 cups fancy shredded cheddar cheese 1 1/2 cups fancy shredded mozzarella cheese dash of salt and pepper Preheat oven to 350 degrees. Combine all ingredients together and mix well. Pour into a 2 quart baking dish. Bake uncovered for 25-30 minutes or until lightly browned. Dip can be served hot, cold, or at room temperature. Serve with tortilla chips, pita wedges, French bread or bagel pieces.
Dips - Artichoke - Artichoke Cheese Dip
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PREVIOUS 10 BOOKS
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- Dips - Artichoke Dip K
- Dips - Artichoke - Artichoke Dip By Glenda
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