bread machine manual
Enter your text hBest Ever Hot Artichoke Dip Recipe
This artichoke, Parmesan and mozzarella dip is an ideal starter at a dinner party, a light lunch or a perfect dish for a buffet. The light flavor of the artichokes combines very well with the saltiness of the Parmesan and the soft, creamy texture of the mozzarella to create a light, slightly tangy dip that beautifully complements pumpernickel or rye bread.
Prep time: 30 mins
Cook time: 10 mins
Ready in: 40 mins
Serves: Four to six people
Equipment needed
Standard measures
Sharp kitchen knife
Grater
Mixing bowl
Spatula or spoon
Casserole dish
Oven
Toaster
Ingredients
2 cans artichokes, not marinated; drained, rinsed and sliced thinly
1 cup Parmesan cheese (vegetarian), finely grated
1 cup mayonnaise
8 oz. mozzarella cheese (vegetarian)
2 tsp garlic powder
8-12 slices pumpemickel or rye bread, toast to taste; cup to cocktail size
1 tsp margarine, to grease casserole dish
Instructions for baked artichoke, Parmesan & mozzarella dip
Preheat your oven to 350 degree F
• In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.
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