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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