Ab fab artichoke dip/sandwich filling (ovo lacto)

1 servings

Ingredients

QuantityIngredient
1packFrozen artichoke hearts
xItalian herbs
xBalsamic vinegar
x1 t olive oil
1Onion, chopped fine
3Garlic cloves Peeled and
Squinched up into little
Pieces
1largePackage of mushrooms,
Sliced
½cupOr so f/f parmesan cheese
2Spoonsfuls of f/f mayo and
F/f sour cream.
1dashWorcestershireshshchestshire
(you know what I mean)

Directions

Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it, and I promise not to post too often until I actually learn to measure and write :-)

Posted by Cynthia Barnes <cbarnes@...> to Fatfree Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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