Cuisine, January 1983
30 minutes — 4 Cups | ||||||||||||||||||||
Ingredients
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InstructionsHeat oven to 400F. Place half the artichoke hearts in food processor; chop coarsely. Add half the Parmesan cheese, cream cheese, mayonnaise, dillweed, and garlic; process until smooth. Scrape mixture into 10-inch pie plate. Repeat procedure with remaining half of the ingredients, adding to pie plate after processing. Smooth top with spatula; bake until hot and bubbly, about 15 minutes. Serve immediately, with bread sticks. |
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NotesYou can also spoon artichoke mixture into fresh mushroom caps (about 3 pounds). Brush edges of caps with melted butter and place on baking sheet; bake in 400F oven for about 15 minutes. Serve immediately. |