"hot" artichoke dip
- Categories
- Dips
- Yield
- 3 Cups
| Measure | Ingredient |
|---|---|
| 1 can | Artichoke hearts, drained and chopped (13 1/2 oz) |
| 1 can | RO*TEL Diced Tomatoes and Green Chilies (10 oz) |
| ½ cup | Mayonnaise |
| ½ cup | Grated Parmesan cheese |
| 1 teaspoon | Garlic powder |
| ½ teaspoon | Worcestershire sauce |
Thoroughly combine all ingredients. Place in a 1-quart casserole.
Bake in a 375'F. oven for 30 minutes or until hot and bubbly. Let cool 10 minutes before serving. Makes 2½ cups dip.
From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
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