Tuesday, January 29, 2013

Hot Artichoke Dip

If there is one thing you can always find in a Schmitt pantry (besides olives, anchovies, and tomato paste) its artichoke hearts. This appetizer always made an appearance at family parties and would go super fast. My younger sister and I also made it a few times as an after-school snack (no joke...that's how we rolled).
14oz can of artichokes, in water
1 cup mayonnaise
1 cup grated Parmesan cheese
Paprika (for garnish)
Couldn't be simpler: 
Mix the first 3 ingredients.
Spread evenly into an 8x8 (or 9x9) casserole dish. 
Bake at 375 degrees for 15-20 minutes, until bubbly along the edges.
Sprinkle with paprika.
Serve with tortilla chips or Triscuits.

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