Artichoke Chile Dip #2
Artichoke Chile Dip #2 - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 3.3 / 5 based on 17 reviews
Prep Time: 10 min Total Time: 55 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
14 oz. jar of Artichoke hearts, drained
1 cup mayonnaise
1 cup sour cream
2/3 cup Grated Parmesan Cheese
1 tablespoon dried parsley flakes
1+ tsp. garlic powder
1 tsp. minced dried onions
1 tsp. ground pepper
1 tsp. salt
Mix all of the ingredients together and pour into a 2 quart oven safe dish.
Bake at 350° for 30 - 40 minutes.
Serve with melba rounds or other crackers.
© Jim Catanich
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"This lightly spiced bread pudding is made with simple pantry items like bread, eggs, milk, and..." - aeposey
"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce." - kathy
"I used homemade vegetable stock in place of the chicken stock, and added a pinch of smoked paprika. This is such a nice, simple recipe, thanks to the poster!" - janemarie1960
"I created this soup after becoming tired of the excess salt and lack of veggies in canned..." - robin c.
"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1