1/2 c. grated Parmesan cheese, plus 2 tbsp. for top.
1 tbsp. fresh lemon juice
1 c. canned artichoke hearts, drained and chopped
2 tsp. chopped garlic
1 tbsp. chopped piemento
1/2 tsp. pepper
Instructions
In a small bowl, combine mayonnaise, sour cream, parmesan cheese and lemon juice.
Stir in artichoke hearts, garlic, piemento and pepper.
Transfer to heat-proof casserole, sprayed with non-stick cooking spray. Sprinkle top with 2 tbsp. parmesan cheese.
Bake at 350F for 12 to 20 minutes, until hot and bubbly.
Hot spinach artichoke dip-add 1 c. defrosted, chopped spinach, squeezed dry. Bake as directed above.
Serving
Suggestions
Serve with crusty sourdough bread or crackers. Makes 3 cups.
Originally Submitted
5/13/2010
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