Difference between revisions of "Cheesy Artichoke Dip"
From Corbin Recipe Index
(Created page with "Imspired by recipe from Tami Vargas<br> From the kitchen of: Alicia Wingren<br> 1 14 oz. can artichoke hearts, drained and chopped<br> 1/2 c. Finely chopped onion<br> 1 8 oz....") |
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Imspired by recipe from Tami Vargas<br> | Imspired by recipe from Tami Vargas<br> | ||
From the kitchen of: Alicia Wingren<br> | From the kitchen of: Alicia Wingren<br> | ||
Revision as of 16:57, 23 August 2015
← appetizers
Imspired by recipe from Tami Vargas
From the kitchen of: Alicia Wingren
1 14 oz. can artichoke hearts, drained and chopped
1/2 c. Finely chopped onion
1 8 oz. package cream cheese
1 c. Parmesan cheese, grated (fresh, not from a green can, if possible)
1/8-1/4 c Mozzarella, grated
1 Tbsp. mayo (optional) OR 1 egg and a splash of olive oil
Green onion, chopped (optional)
Combine ingredients except for the green onion. Put into 1 quart ungreased baking dish. Top with almonds, if desired. Bake at 350°F for 30 minutes. Top with green onion before serving (unless you topped with almonds). Serve warm with your favorite crackers or veggies. Erik and I like the low-carb option of zucchini "chips".
