Monday, April 20, 2009

Baked Artichoke Dip


1 (14-ounce) can artichoke

hearts or hearts of palm,

drained and chopped

1 cup grated Parmesan cheese

3/4 cup mayonnaise

1 clove garlic, minced

14 teaspoon Worcestershire sauce

18 teaspoon hot sauce

1/2 cup red bell pepper, chopped


Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole.

Bake, uncovered, at 350° for 20 minutes or until bubbly.

Yield: 2 cups.

Note: I always double this recipe as it is never enough! Serve with slices of thin bread, baguette bread, tortilla chips or crackers.