Recipe of the Week: Hot Artichoke Dip


Something tasty for entertaining on those summer nights


1 can (14 oz.) artichoke hearts, drained, chopped (frozen spinach can be substituted as pictured)

1 can (4 oz.) Grated Parmesan Cheese

1 cup Mayonnaise or Miracle Whip

1 tomato, chopped

2 green onions, chopped



Mix all ingredients except tomato and onions.

Spoon into 9-inch pie plate or quiche dish.  Bake at 350 degrees for 20 to 25 minutes or until lightly browned.  Sprinkle with tomato and onions.

Serve with crackers or pita bread triangles. 

Makes 2 cups.


Marty Williams, Thousand Oaks

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