Sunday, November 25, 2007

ARTICHOKE DIP—Lynne Snyder—originally from JoAnne Young

This is really good! We serve it at Thanksgiving and Christmas and sometimes Easter.

1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped

Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.

Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.

No comments: