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 Artichoke Dip

 

Always a great dip...
 

4 oz 

 

saltine crackers, finely crushed
(one cracker sleeve)

 

12 oz 

 

jar marinated artichoke hearts

 

1 medium 

 

onion, finely chopped

 

1 ½ tsp 

 

minced garlic

 

9 large 

 

eggs, lightly beaten

 

1 ¾ cups 

 

grated Parmesan cheese

 

 

1

Spread cracker crumbs evenly over bottom of 10x15" baking pan that has been sprayed with nonstick spray.

2

Drain artichokes, reserving liquid. Chop artichokes into bite-size pieces. Set aside.

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.

4

Bake at 350 degrees for 25-30 minutes.

 

Servings: 15
 

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