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Full Online Book HomeLearning KitchenDips - Artichoke Gunk
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Dips - Artichoke Gunk Post by :jtilljr6 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1823

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Dips - Artichoke Gunk

1 (14 oz) can water packed artichoke hearts
1 clove garlic, minced
1 cup mayonaise
1 cup grated Parmesean cheese
1/4 teaspn soy sauce
dash hot pepper
grnd pepper and salt to taste


Drain artichokes and chop. Combine chopped artichokes with garlic, mayonaise, 3/4 cup cheese, soy sauce, hot pepper sauce and salt and pepper.

Spoon into a small baking dish, sprinkle with remaining cheese. Bake in a 350 degree oven for about 20 minutes or til brown and bubbly.
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1 cup mayonnaise 1 cup grated parmesan cheese 1 can artichoke hearts 1 clove garlic -- crushed, or 1 teaspoon chopped garlic (from jar) paprika Preheat oven to 325. Drain the artichoke hearts, and chop them up. Mix them with all the other ingredients except the paprika, combining well. Put it in a small, oven-proof casserole dish, sprinkle a little paprika on top to make it look nice, and bake for 45 minutes. Scoop this with pepper strips, cucumber rounds, celery sticks, or with low carb fiber crackers like the Fiber Rich mentioned in the first issue. (GG Bran Crispbread will
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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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