An easy tasty bake, from a few weekends ago. Taken 2/6/09.
(Appetizer),
from
About.com's Southern food site.
- 1 C grated Parmesan
- 1 C mayonnaise (less & the light mayo work fine)
- 12-14 oz. artichoke hearts, drained, not marinated (I used a giant jar from BJs)
- 1/8 t. garlic powder
- 1/8 t. onion powder
- 1/4 C minced roasted red pepper (I doubled the peppers)
Combine all ingredients (
in food processor); spread in a pie plate or shallow baking dish. Bake at 350F for 30 min.
Other options: Serve cold or heat in the oven for 10 min at 350F.
Do not reheat in the microwave (
dip might separate).
Serve with crackers or scoops. If you use the giant jar of artichoke hearts, this makes quite a large dip - perfect for a small party. I think Brian & Chris finished off the left overs at breakfast. The clean dish spoke for itself.
Next week: Chris' go at Asparagus, Artichoke, & Shiitake Risotto.
An easy tasty bake, from a few weekends ago. Taken 2/6/09.
