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Post by :commocheck
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :2109
Click below to download : Dips - Hot Artichoke Dip (Format : PDF)
Dips - Hot Artichoke Dip
Becky Low, Utah State University Extension- Presented: 01/18/99Serves 8-12 people.
1 (8 oz.) can artichoke bottoms
1 (8 oz.) can artichoke hearts
1 (7 3/4 oz.) can diced chili peppers
2 cups cheddar cheese, grated
1/4 cup mayonnaise, not salad dressing
Drain and cut up artichoke hearts and bottoms. Mix with green chilies and 1 cup cheese. Spoon into a shallow baking dish. Lightly cover top with mayonnaise. Cover with remaining cheese.
Bake at 350 degrees for approximately 15 min. or until cheese is melted and bubbly.
Serve with chips (warmed chips are great).
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1/2 cup grated Romano cheese 1 large clove garlic 1 10 oz. package frozen chopped spinach -- thawed and squeezed 1 (6.25 oz.) jar artichoke heart -- drained and patted dry 1 (8 oz.) container soft garlic-chive cream cheese 2 large eggs 1 cup shredded mozzarella cheese or Italian mix tortilla chips, sour cream and salsa -- for accompaniment 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
Dips - Artichoke - Houston's Artichoke Dip
PREVIOUS BOOKS
10 pkg. frozen chopped spinach, thawed and drained well 2 (6 oz.) jars marinated artichoke hearts, drained and chopped 3 cloves garlic, minced 1/2 c. mayonnaise 12 oz. cream cheese, softened 2 T. lemon juice 1 c. Parmesan cheese, grated
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