This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.
1 (14 ounce) can artichoke hearts, drained,
then blended or chopped
1 cup mayonnaise
1 cup Parmesan cheese
1/2 teaspoon garlic powder or 1 clove garlic, minced
Mix all ingredients. Pour into 9-inch pie pan and bake for 20 minutes or until lightly browned at 350 degrees F.
Garnish with chopped tomatoes and scallions.
Serve with Ritz Crackers.
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