2 cans (14 oz.) artichoke hearts,drained and chopped
½ c. finely chopped onion
2 c. shredded mozzarella cheese
1 ½ c. grated parmesan cheese
¼ tsp. garlic powder
1 ½ c. mayonnaise
4 pitas
½ tsp. dried oregano
Assorted veggies, cut up
Instructions
Combine hearts, cheeses, mayo, onion, and spices in crock pot; mix well. Cover and cook on low 2 hours. Meanwhile, cut pitas
into wedges. Arrange pitas and veggies on platter, serve with warm dip; makes 4 cups.
Originally Submitted
4/15/2013
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You can add this CREAMY ARTICHOKE-PARMESAN DIP recipe to your own private DesktopCookbook.