"hot" artichoke dip

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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