" Buckley'S Fine Filet Grill" Artichoke Dip - cooking recipe

Ingredients

3 (14 ounce) cans artichoke hearts
1 1/2 cups ranch dressing
1 1/2 cups Italian style breadcrumbs
1 1/4 cups grated parmesan-romano cheese mix
1 tablespoon minced garlic
1 tablespoon paprika
1 French baguette
salt & pepper
1/4 cup butter (optional)

Preparation

Toast chips: Slice baguette into 1/4 inch slices.
Butter tops if desired.
Place on cookie sheet & toast in oven at 350F for 10-15 min--or until desired crunchiness.
Artichoke Dip:
Strain artichoke hearts & place in mixing bowl.
Break up hearts with hands or spoon.
Add ranch, bread crumbs, grated cheeses, & mixed garlic.
Mix well.
Salt & pepper to taste.
Place dip in shallow baking dish.
Sprinkle paprika on top.
Bake 15-20 minute--top should brown nicely.
Remove & let cool 5 minutes before serving.