| Amount | Measure | Name |
|---|---|---|
| 2.00 | can | Artichoke hearts, canned , drained and chopped |
| 2.00 | cup | BEST FOODS® Real Mayonnaise , 4/1 Gallon 4 x 1 GA |
| 2.00 | cup | Cheese, Parmesan , grated |
| 2.00 | cl | Garlic , finely chopped |
1. Preheat oven to 350 degrees.
2. In 2 qt. casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve, if desired, with sliced French bread, crackers or tortilla chips.
Spinach Artichoke Dip:
Add 2 pkg. (10 oz.) frozen chopped spinach, thawed and sqeezed dry.
Seafood Artichoke Dip:
Add 2 6 oz. cans fo crabmeat, drained and flaked.
Italian Artichoke Dip:
Add 1 cup shredded mozzarella cheese and 1 cup drained and chopped sun-dried tomatoes packed in oil.
Roasted Red Pepper Artichoke Dip:
Add 1 cup shredded mozzarella cheese and 1 cup drained and chopped roasted red peppers.
Mexican Artichoke Dip:
Omit parmesan cheese and add 2- 4 oz. cans of diced green chilies, un-drained, 2 cup Monterey Jack cheese, 1/2 cup chopped cilantro, 1 tsp. ground cumin and hot pepper sauce to taste.
