Castroville Artichoke Dip Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
16 oz: marinated artichoke hearts, drained & coarsly chopped
4 oz: mozzarella cheese, shredded
1/2 cup: parmesan cheese, freshly grated
1/2 cup: mayonnaise,
1: garlic clove, minced
1/2 cup: fresh bread crumbs,
1/2 teaspoon: paprika, sweet hungarian,
2 teaspoon: olive oil,
1: baguette slices,
1: bread sticks,
1: crackers,
Directions:
Preheat oven to 325 F. Lightly oil a 1-quart slow-cooker crockery insert
(for 10-serving recipe).
In medium bowl, combine the artichoke hearts, mozzarella and Parmesan
cheeses, mayonnaise, and garlic. Spread evely in the prepared crockery
insert.** Sprinkle the top with bread crumbs and paprika, then drizzle
with the oil.
Bake until the top is crusty and golden brown, about
30 minutes.
Transfer crockery insert to the slow cooker, set on low (200 F). The slow
cooker will keep the dip at proper serving temperature for up to 4 hours.
Serve with baguette slices, breadsticks, or crackers
** May be prepared a day or two in advance up to this point and
refrigerated. Allow 5 or 10 minutes more in the oven.
From: _Ready And Waiting_ by Rick Rodgers, from the files of Linda Shogren
Yield: 10 servings
Source from luhu.jp
(for 10-serving recipe).
In medium bowl, combine the artichoke hearts, mozzarella and Parmesan
cheeses, mayonnaise, and garlic. Spread evely in the prepared crockery
insert.** Sprinkle the top with bread crumbs and paprika, then drizzle
with the oil.
Bake until the top is crusty and golden brown, about
30 minutes.
Transfer crockery insert to the slow cooker, set on low (200 F). The slow
cooker will keep the dip at proper serving temperature for up to 4 hours.
Serve with baguette slices, breadsticks, or crackers
** May be prepared a day or two in advance up to this point and
refrigerated. Allow 5 or 10 minutes more in the oven.
From: _Ready And Waiting_ by Rick Rodgers, from the files of Linda Shogren
Yield: 10 servings
Source from luhu.jp