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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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HEARTY HOT ARTICHOKE DIP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brooks Estate in Waxahachie, Texas in 1994. Ingredients:
1 cup mayonnaise |
1 cup freshly grated parmigiano reggiano cheese |
8-1/2 ounce can water packed artichoke hearts drained and coarsely chopped |
3 jalapeno peppers finely minced |
1 bunch flat leaf parsley all stems removed |
Directions:
1. Prepare jalapenos by cutting in half lengthwise then cut out pith and scrape out seeds.
2. Process with parsley, mayonnaise, cheese and artichokes in work bowl fitted with steel blade.
3. Pour mixture into shallow baking dish and bake at 375 for 15 minutes.
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