[recipe*] Artichoke Dip ~ warm

[Guest guest]

This is a gem of a recipe that I have made from a

great recipe book called 'Savor Oregon'... an

omnivore cookbook, but many recipes I was able

to enjoy or adapt as a vegetarian.

The dip is great served with crackers or toasted

bread rounds; leftovers are delicious as a sandwich

spread cold too.

 

Artichoke Dip

 

1 (14-ounce) jar marinated artichoke hearts, drained and chopped

1 cup grated parmesan cheese

1 cup mayonnaise

1 (4-ounce) can diced green chilies

1 Tbs. chopped pimiento

1 tsp. minced garlic

 

Combine all ingredients; bake uncovered at 350 & #730; for

30 minutes. Serve hot with crisp bread sticks or corn chips.

Yield: 2 1/2 cups dip

 

~ PT ~

 

" Doesn't everything die at last, and too soon?

Tell me, what is it you plan to do

with your one wild and precious life? "

- Mary Oliver