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.
2 comments:
I love this stuff. I start eating it and can't hardly stop. Thanks for linking up!
You are not alone, Tiffany, which is why I usually make two batches! I cook each batch in a separate pretty pie plate and keep one (covered) in a warm oven while serving the other. I generally serve it from a two-tiered plate stand (like this:http://suzannejackson.store.willowhouse.com/product.aspx?zpid=6004 ) and put a plate or pie plate on the bottom filled with water and one lit tea light candle to keep it warm. Although it often goes so fast that it doesn't have a chance to get cold!
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