Buckley's Fine Filet Grill Artichoke Dip |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This is a hit from my uncle's Steakhouse, Buckley's. It has been in the family for years. I don't think I've met anyone who doesn't like it. Ingredients:
3 (14 ounce) cans artichoke hearts |
1 1/2 cups ranch dressing |
1 1/2 cups italian style breadcrumbs |
1 1/4 cups grated parmesan-romano cheese mix |
1 tablespoon minced garlic |
1 tablespoon paprika |
1 french baguette |
salt & pepper |
1/4 cup butter (optional) |
Directions:
1. Toast chips: Slice baguette into 1/4 inch slices.
2. Butter tops if desired.
3. Place on cookie sheet & toast in oven at 350F for 10-15 min-or until desired crunchiness.
4. Artichoke Dip:.
5. Strain artichoke hearts & place in mixing bowl.
6. Break up hearts with hands or spoon.
7. Add ranch, bread crumbs, grated cheeses, & mixed garlic.
8. Mix well.
9. Salt & pepper to taste.
10. Place dip in shallow baking dish.
11. Sprinkle paprika on top.
12. Bake 15-20 minute-top should brown nicely.
13. Remove & let cool 5 minutes before serving.
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