Saturday, January 23, 2010

Hot Artichoke Dip

2 Garlic cloves, finely minced
14 oz. can Artichoke hearts, well drained
1 C. Mayonnaise
1/2 tsp. cayenne pepper
3 TB. Grated parmesan cheese
Salt, pepper, and paprika to taste

Coarsely chop artichokes.  Blend in fondue pot with garlic, mayonnaise,
cayenne, parmesan, salt and pepper.  Heat in a preheated 350F oven until
bubbling.  Sprinkle with paprika and place over fondue burner to keep
warm.  Serve with crackers or pita triangles.

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