Friday, September 24, 2010

Artichoke Dip

By: Samantha Urban
Prep: 10 Min
Cook: 30 Min

12 oz artichoke hearts (water packed or marinated)
1/3 cup mayo
1 tsp fresh lemon juice
3 1/2 tbsp fresh grated Parmesan cheese
1 tbsp fresh parsley

Preheat 350 degree oven.
Drain and discard liquid from artichokes. Chop them into 1/2 inch pieces and place in mixing bowl.
Add mayo, lemon juice, parsley and 3 tbsp of cheese. Mix well.
Spoon into souffle or baking dish. Sprinkle the rest of the cheese on top.
Bake until golden brown on top (25 to 35 mins)
Cool slightly before serving.

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