Ingredients:
1 can artichoke hearts,
Instructions:
drained and chopped 1 cup Hellmann’s mayonnaise ½ cup Parmesan cheese Cheesy Artichoke Dip #2: garlic or garlic salt to taste ‘ Blend in food Processor. Bake at 325° for JO min. Drain and chop a 14 oz. can of artichoke hearts. Mix with½ cup Pace Picante Sauce or Pace Thick & Chunky Salsa, ¼ cup mayonnaise andI cup freshly grated Parmesan cheese. Spread intoa pie plate or ovenproof casserole. Bake at 350° for 20 minutes or until hoL Sprinkle with chopped red bell peppers and fresh cilantro (optional). Place on a tray and surround with crackers, chips or vegetable dippers.
Notes:
This is one of my children (all grown, thank you!) and in-law’s favorite dips. Served with assorted crackers it makes a great appetizer.
Servings Yield:
makes a great appetizer
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