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Full Online Book HomeLearning KitchenVegetables - Artichoke - Artichoke Cheese Dip
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Vegetables - Artichoke -  Artichoke Cheese Dip Post by :jacki Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2267

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Vegetables - Artichoke - Artichoke Cheese Dip

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.
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2 (14 oz.) cans Artichoke hearts in water -- well drained 1 1/2 cups Romano cheese -- freshly grated 6 cloves garlic -- minced 1/2 handful oregano 3 tablespoons mayonnaise -- Hellman's black pepper -- lots of freshly ground Combine all using lots of black pepper. Cook in 350 oven for 35 minutes or until bubbly. Serve with Syrian bread.
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Vegetables - Artichoke -  Artichoke Bread
Your favorite recipe for a basic white bread or 1 loaf of frozen bread dough, thawed. Filling: 1 can artichoke hearts, coarsely chopped 1/2 cup grated Parmesan or Romano cheese 2 cloves garlic, minced 1/4 cup good strong olive oil 1 (8 oz.) Philly cream cheese, room temp. Optional: 10 oz. box of spinach, thawed and squeezed dry Egg wash: 1 egg, beaten with 2 tsp water Optional: Sesame seeds Roll out dough into a large rectangle. Combine all filling ingredients. Spread dough with filling to within 1 inch of all edges. Roll up like a jelly roll. Place seam side
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