Ingredients:
14 Ounces Of Drained Jarred Marin Foods Marinated Artichoke Hearts
2 Cups Of Certified Organic Mayo
2 Crushed Garlic Cloves
2 Cups Of Grated Real Parmesan Cheese
1 Cup Of Italian Provolone Cheese
1 Teaspoon Of Bellycheer Gourmet Worcesterfire Sauce
1 Pinch Of Ground Durkee Cayenne Pepper
1 Teaspoon Of Melissa's Dried Parsley Flakes
1 Teaspoon Of Fine Table Salt
2 Tablespoons Of Colavita Extra Virgin Olive Oil
Information:
Serving Size 6
355 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
This recipe is another one of our baked artichoke recipes, and it's quite simple to prepare. To start out, first preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a food processor, and plug it in. Add into the food processor the marinated artichoke hearts, the organic mayo, garlic gloves, parmesan cheese, provolone cheese, Worcesterfire sauce, cayenne pepper, dried parsley flakes, and salt. Pulse the food processor a couple of times, until you have a chunky and consistent artichoke dip. Next take out a large casserole dish, and grease it with the extra virgin olive oil. Next spoon into the casserole dish all of the artichoke dip in the processor, making sure to scrape the sides of it, so that you do not waste any of this fabulous dip. Now you are ready to slide your casserole dish into the oven, and bake it for about twenty to twenty five minutes. You can tell when the dip is done, because the cheese will start to bubble a little, and the top of the dip will become slightly golden. Finally pull the casserole dish from the oven, and let it cool down for ten minutes before serving it. For dipping serve with it a bag of Lundberg Original Sea Salt Rice Chips, or a box of Dr. Kracker Flatbread Pumpkin Seed Cheese Crackers. If you are looking for a great beverage to go along with it, serve cold bottles of Dad's Root Beer.
