Clip Art-ichoke Dip Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: 10 oz. can seasoned bread,
1 cup: Grated parmesan cheese,
Crumbs,
2 Cloves: garlic, crushed OR
2: 14 oz. cans artichoke hearts,
1/2 tsp: Garlic powder,
Juice reserved,
1/8 tsp: Cayenne pepper or to taste,
Juice of 2 lemons,
Salt to taste,
1 cup: Olive oil,
Directions:
Boot oven to 350 degrees F. Mix bread crumbs, artichoke liquid, lemon
juice and olive oil in large bowl. Blend artichokes in food processor
or blender until finely minced. Mix artichokes into bread crumb
mixture.
Add cheese, garlic and cayenne pepper, mixing well. Place into
buttered 2-quart casserole. Bake for 20-30 minutes. Serve with Melba
toast, crackers or celery sticks.
*From "Quick Bytes: Computer Lovers Cookbook" by Diane Pfeifer*
~Typed for you by Michelle Bruce
Submitted By MICHELLE BRUCE On 05-13-95
Source from luhu.jp
juice and olive oil in large bowl. Blend artichokes in food processor
or blender until finely minced. Mix artichokes into bread crumb
mixture.
Add cheese, garlic and cayenne pepper, mixing well. Place into
buttered 2-quart casserole. Bake for 20-30 minutes. Serve with Melba
toast, crackers or celery sticks.
*From "Quick Bytes: Computer Lovers Cookbook" by Diane Pfeifer*
~Typed for you by Michelle Bruce
Submitted By MICHELLE BRUCE On 05-13-95
Source from luhu.jp
Tags
Appetizers