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APPETIZER
DIPS AND SPREADS:
Artichoke Dip
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Artichoke Dip |
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Always a great dip...
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4 oz |
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saltine
crackers, finely crushed
(one cracker sleeve) |
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12 oz |
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jar
marinated artichoke hearts |
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1 medium |
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onion,
finely chopped |
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1 ½ tsp |
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minced
garlic |
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9 large |
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eggs,
lightly beaten |
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1 ¾ cups |
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grated
Parmesan cheese |
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1 |
Spread cracker
crumbs evenly over bottom of 10x15" baking pan
that has been sprayed with nonstick spray. |
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2 |
Drain artichokes,
reserving liquid. Chop artichokes into bite-size
pieces. Set aside. |
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3 |
Saute onion and
garlic in reserved artichoke liquid in skillet
until tender. Combine onion mixture and beaten
eggs in bowl. Mix in Parmesan and reserved
artichoke pieces. Spoon
over the prepared layer. |
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4 |
Bake at 350
degrees for 25-30 minutes. |
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Servings: 15 |
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Rate this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "This recipe was best fresh out of the oven.
If you let it sit out too long, the dip begins to stiffen. Perhaps
baking it in a small crock to keep hot would be a good idea."
-Lake Tahoe, CA
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