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
"These cookies are great...you get a double dose of chocolate! My kids love them." - denise
"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60
"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie
"Quick and easy sugar cookies! Terrific plain or with candies in them. This recipe uses basic..." - bill echols
"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john
"Seven layer taco dip made with refried beans, sour cream, and salsa is the perfect platter for..." - suzanne m. munson