Artichoke Nibbles - cooking recipe

Ingredients

2 jars (6 oz. each) marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs, beaten
1/4 c. fine bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. Tabasco
1 1/2 c. Monterey Jack cheese, shredded
1/2 c. Parmesan cheese
2 Tbsp. minced parsley
1 (8 oz.) pkg. cream cheese, softened
2 tsp. chili sauce
2 Tbsp. snipped parsley
1 tsp. instant minced onion
1/2 tsp. bottled hot pepper sauce
2 (7 oz.) cans tuna, drained

Preparation

Blend cream cheese, chili sauce, parsley, onion and hot pepper sauce; gradually stir in drained tuna.
Beat until mixture is thoroughly blended.
Pack in a 4-cup mold or small bowl; chill thoroughly at least 3 hours.
If desired, garnish with sliced stuffed green olives.
Makes 3 cups pate.
Serve with your favorite crackers.