Crackers, chips or breadsticks make great dippers for this creamy appetizer. Recipe published in Country Woman Christmas Annual 1998.
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- 1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup(s) mayonnaise
- 1/3 to 1/2 cup(s) grated Parmesan cheese
- 1 garlic clove, minced
- Dash hot pepper sauce
- Paprika, optional
- Assorted crackers
- • In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired.
- • Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers. Yield: 2 cups.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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