Hot
Artichoke Dip
Submitted
by: Cathie |
2 cans
artichoke hearts
1 cup mayonnaise
1 cup shredded Parmesan cheese |
1 1/2 to 2
cups shredded mozzarella cheese
2 teaspoons garlic powder
|
| Mix
ingredients together and bake in a 350°F
oven for 25 minutes. You may sprinkle with
paprika for color. Serve with bread sticks, Melba
toasts or any other cracker with mild flavor. |
Artichoke
Spread
Submitted by: Cathie |
1-8 1/2
ounce can artichoke hearts, drained
1 cup grated cheddar cheese |
3
tablespoons mayonnaise
3 tablespoons lemon juice
Paprika
|
| Break up
drained artichoke hearts. Mix cheese, mayonnaise
and lemon juice thoroughly. Mix in the artichoke
pieces. Place mixture in casserole dish and
sprinkle with paprika. Bake at 350°F until
heated through. Serve with crackers. |
Black
Bean Dip
Submitted by: Lady X |
1 can black
beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cumin |
1-2 drops
Tabasco sauce
1/2 medium onion, chopped
2 garlic cloves, minced
1 can diced green chili peppers
|
| Drain the
beans and reserve 2 tablespoons of the liquid.
Place the beans and liquid in a blender
container. Add the chili powder, salt, pepper,
cumin and Tabasco sauce. Blend until smooth.
Combine the onion and garlic in a large skillet.
Cover and cook over low heat until onion is soft.
Uncover and cook stirring often until slightly
browned. Add the chili peppers and cook for 3
mintues. Add the bean puree and mix well. Serve
hot or cold. |
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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