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Hot Artichoke Dip

Source of Recipe

Mike Leavitt


Recipe Introduction

For a Spinach & Artichoke Dip, add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry. For a Seafood Artichoke Dip, add 1 can (6 oz.) crabmeat, drained and flaked.

List of Ingredients

1 can (14 oz.) artichoke hearts (NOT MARINATED), drained and chopped
1 cup light or regular Mayonnaise
1 cup grated Parmesan cheese (about 4 oz.)
1 clove garlic, finely chopped or 1/4 tsp. garlic powder (optional)


Recipe

Preheat oven to 350 degrees.

In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.