 THE GARLIC OF EATIN'
1 cup Mayonnaise
1 cup Sour Cream
1 jar (6 1/2 oz.) Artichoke Hearts
1/2 cup Parmesan Cheese
(optional but extraordinary!)
3 Tbs. The Garlic of Eatin'
Drain and chop artichoke hearts. Mix with the remaining ingridents and place in serving container. Refrigerate at least three hours for flavors to blend. | HOT DIP: 1 cup Good quality Mayonnaise
1/2 cup Parmesan Cheese
1 jar (6 1/2 oz.)
Artichoke Hearts
1/2 cup Crab, Shrimpor sliced Almonds (optional)
3 Tbs. The Garlic of Eatin'
Be sure to mix up and shake contents in package well before measuring. Drain and chop artichoke hearts. Mix with the reamining . Put in an oven proof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325°F or until bubbly. Serve warm with crackers or bread squares. |
