ART BY KATHERINE LIBERONI
Sandy's Fabulous Artichoke Dip
Preheat oven at 375 degrees
Parmesan Cheese (grated fine),
Mozzarella Cheese (grated fine),
Mayonnaise (I use Hellmann's Light),
1 (8 oz) can of Artichokes,
Sun Dried Tomatoes (dry - not wet can ones)
1 cup of Parmesan Cheese
1 cup of Mozzarella Cheese
1 cup of mayonnaise
1 (8 oz) can of plain Artichoke Hearts (drain water from can and squeeze each piece to get rid of extra water)
Chop Artichoke Hearts to your desired size (smaller the better)
Diced Green Onions (the amount is up to you).
I usually use 2 tablespoons)
Diced Sun Dried Tomatoes (the amount is up to you).
I usually use 3 tablespoons)
Mixed all ingredients together and place in an un-greased baking dish of your choice, keep in mind it should be a shallow dish.
I use a Quiche Baking Dish or a Pie Dish is also good.
Bake for 30 minutes or until desired color /crispy around edges and top.
I prefer it crispy around the edges and dark on the top.
To achieve this I turn off the oven after 30 minutes
and leave in the oven up to 45 minutes to an hour.
Serve with your favorite crackers.
Wheat Stone crackers are great with this dip.
Please note, this is great left over. Just heat in the microwave.
You can also double the recipe without any problems.
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