Classic Hot Artichoke Dip (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 (14 ounce) can artichoke hearts, drained, chopped 1 cup mayonnaise 1 cup Parmesan cheese 1/2 teaspoon garlic powder or 1 clove garlic, minced chopped tomatoes chopped green onions

Instructions

Preheat oven to 350. In a bowl combine all the ingredients and mix well. Pour the mixture into a glass 9 inch pie pan. Bake for 20 minutes or until lightly browned. Garnish with chopped tomatoes and green onions. Serves 6 to 8.

Serving Size

Serves 6 to 8

Notes

This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .