Hot Artichoke Dip
Served steaming hot, the aroma and chunky consistency are irrestible!
This is a BIG HIT dish. Consider making an oven-ready 2nd batch.
Yes, grown men will ask for the recipe.
1 can(s)artichoke hearts, canned
10 clovefresh, minced garlic.
1 cfresh, chopped onions.
1/2 cdried, minced onions.
1 cparmesan cheese
1 tspblack pepper
How to Make Hot Artichoke Dip
Chop the fresh onion. Drain canned artichokes and chop.
Peel and mince gresh garlic.
Pre-heat oven to 325 degrees.
Combine all ingredients in large mixing bowl.
Empty into a medium sized oven safe cassarole dish.
- Bake at 325 degrees for 35 minutes, or until dip is raised into a souffle with a crusty, lightly browned top. (House will smell wonderful!)
- Serve immediately surrounded by pita chips, bugles, melba rounds or corn-chip-scoops.