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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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This recipe is reminiscent of the hot artichoke dips served in restaurants, writes Amy Moylan, a field editor in Omaha, Nebraska. It comes together quickly and can easily be doubled or tripled. Ingredients:
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped |
1/2 cup grated romano cheese |
1 plum tomato, seeded and chopped |
1/3 cup finely chopped red onion |
1/3 cup fresh baby spinach, finely chopped |
5 tablespoons mayonnaise |
1 garlic clove, minced |
1 loaf (10-1/2 ounces) french bread baguette |
Directions:
1. In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
2. Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Yield: 2-1/2 dozen.
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