Cheesy Artichoke Dip
From Corbin Recipe Index
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".
