I
make this Hot Artichoke Dip every Christmas Eve... This year I promise I'll add a photo.
Ingredients
- 2 (13 3/4-ounce) cans artichoke hearts (drained & broken into smaller chunks)
- 1 14 ounce can of tomato with jalapenos.
- 1 cup mayonnaise
- 1 cup packed grated Parmesan Cheese
- 2-3 tablespoons tobasco sauce (more or less to taste. You can try other hot sauces too.)
- 1 large garlic clove, mashed
- A few cranks of fresh black pepper
Preheat the oven to 350 degrees F. Combine all the ingredients in a large bowl, stir well. Scrape into an oven proof dish, cover and bake for 40 minutes. Serve this savory dip HOT, with bagel chips, corn chips, crackers, bread... anything! Enjoy!
Ingredients
- 2 (13 3/4-ounce) cans artichoke hearts (drained & broken into smaller chunks)
- 1 14 ounce can of tomato with jalapenos.
- 1 cup mayonnaise
- 1 cup packed grated Parmesan Cheese
- 2-3 tablespoons tobasco sauce (more or less to taste. You can try other hot sauces too.)
- 1 large garlic clove, mashed
- A few cranks of fresh black pepper
Preheat the oven to 350 degrees F. Combine all the ingredients in a large bowl, stir well. Scrape into an oven proof dish, cover and bake for 40 minutes. Serve this savory dip HOT, with bagel chips, corn chips, crackers, bread... anything! Enjoy!
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