Mix up with garlic powder to taste.
Cook in glass pie plate at 350\u00b0 for 20 minutes.
To double, cook in a 9-inch plate for 30 minutes or until lightly browned.
Use your choice of chips.
o 60 minutes. Cool potatoes for 10 minutes.
Slice potatoes
Grease casserole dish.
Shred cheeses.
Combine cream cheese, sour cream, bean dip and taco seasoning and whip together. Alternate layers of dip and cheeses.
Bake at 350\u00b0 for 30 minutes. Dip with corn chips.
For the sauce, combine the egg
ade Spinach & Artichoke Dip before, you will notice that this recipe is much
Chop artichoke hearts in a food processor. Add parmesan cheese, mayonnaise, garlic clove, lemon zest, cayenne (to taste); puree until smooth. Season with salt and pepper. Place in a 2 cup baking dish (this dish can be prepared to this point and refrigerated up to 2 days ahead). Sprinkle with 1 Tbsp. Parmesan. Bake at 400\u00b0 until top is golden and dip is heated through, 10 to 20 minutes.
Combine all ingredients, stirring well.
Spoon into lightly greased 1-quart casserole or souffle dish.
Bake at 350\u00b0 for 20 minutes.
Serve hot with crackers.
Yield: about 5 cups.
One-half of the recipe will serve 4 people and fit into a 9-inch pie dish.
Drain artichoke hearts and coarsely chop in food processor. Place in medium bowl.
Drain pimiento (reserve 2 teaspoons for top) add to chopped artichoke with all other ingredients.
Mix well. Spoon into 1 1/2-quart baking dish.
Sprinkle with additional Parmesan and reserved pimiento.
Cover and refrigerate.
Bake uncovered at 325\u00b0 for 30 minutes or until hot and bubbly.
Can be microwaved.
Serve with chips.
Mix all well.
Bake, uncovered, for 30 minutes in a 350\u00b0 oven. Serve with Doritos.
This recipe is from my friend, Vicki Pennell.
nd 2-inch-deep well for dip. Slice center of first and
Preheat oven to 350\u00b0.
Drain artichokes and mash well with fork or mixer.
Mix with mayonnaise, Parmesan cheese and garlic powder.
Spread in greased, small flat dish.
Bake 20 minutes until golden brown on top.
Serve warm with crackers.
For a crowd, you need to double the recipe.
Preheat oven to 350\u00b0 for at least 20 minutes. Center 1 Reynolds Pot Lux Cookware (2-quart) pan on a cookie sheet so pan does not hang over sides. Combine artichoke hearts, mayonnaise, cheese, crabmeat, pimientos, mustard and garlic salt in a bowl until well blended. Spoon mixture into pan. Bake on cookie sheet placed in middle oven rack in center of oven 25 to 30 minutes or until hot. Use cookie sheet to remove pan from oven. Let stand at least 2 minutes before lifting pan by handles. Serve hot with crackers.
Preheat the oven to 375\u00b0F.
In a medium bowl, mix together mayonnaise, sour cream, Parmesan cheese, peppers, artichoke, and 2/3 cup of the French fried onions. Spread into a 9 inch pie plate.
Bake the dip for approximately 25 minutes. Remove from the oven and top with the remaining 2/3 cup of French fried onions. Return to the oven and bake for an additional 5 minutes - just long enough to brown the onions slightly.
n the flour and cook for about 30 seconds. Whisk in
Place artichoke hearts and mayonnaise in blender or food processor and puree.
Add grated cheese and crushed garlic; puree until well blended.
Bake in casserole dish at 350\u00b0 for 30 minutes.
Serve hot with Melba toast or cubed baquettes.
Chop artichoke hearts.
Mix with other ingredients.
Turn into a greased casserole dish.
Bake at 350\u00b0 for 20 to 25 minutes until bubbly and slightly browned.
Serve hot with tortilla chips.
ake in a preheated oven for 30 minutes or until warm
Preheat oven to 275 degrees F (135 degrees C).
In a shallow baking dish combine the artichoke hearts, mozzarella cheese, parmesan cheese and mayonnaise. Bake for 45 minutes, or until hot and bubbly. Sprinkle with almonds if desired. Serve hot with tortilla chips or crackers.
Mix all ingredients and pour into a greased 1-quart baking dish.
Bake 15 to 20 minutes at 350\u00b0 until golden brown and firm. Serve with raw vegetables or bread chunks.
Recipe may be doubled.
Drain artichoke hearts and save liquid.
Place all ingredients in food processor or blender.
Process until smooth.
Add liquid from artichoke hearts until desired consistency is reached.
Bake at 400\u00b0 for 15 minutes or until hot and bubbly.
Serve with breadsticks or French bread, or put into mushroom caps and brush with melted butter.
Bake 15 minutes.