Hot artichoke dip ii

Yield: 1 Servings

Measure Ingredient
8 ounces Cream cheese
¾ cup Parmesan cheese
1 can (Lg.) artichoke hearts, quartered
½ cup Mayo
1 can (sm.) chopped chilies
½ cup Shredded cheddar
½ teaspoon Dill weed
\N \N Garlic powder
\N \N Diced jalapenos to taste


mix together, and bake at 350 degrees for 25 minutes. Serve with crackers or sliced sourdough bread. Dip is best served warm, so re-heat if it lasts that long!

Posted to EAT-L Digest 12 Sep 96 From: Trish Fuzesy <tjf@...> Date: Thu, 12 Sep 1996 18:07:49 -0700

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