Sunday, December 19, 2010
Artichoke Dip, anyone?
Baked Artichoke Dip
1 (14-oz) can artichoke hearts or hearts of palm, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp Worcestershire sauce
1/8 tsp hot sauce
Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly. Serve with melba toast rounds. Yield: 2 cups.
Note: I used Parmesan/Romano from a jar, and used Texas Pete's for hot sauce.
Photo: Willow House Riverstone Stacking Platters (41483; set of three -- Available January 2011)
Note: I linked to this recipe on Eat at Home.