Ingredients:
14 Ounces Of Cento Quartered Artichoke Hearts In Brine
1 Can Of Del Monte Diced Tomatoes With Zesty Mild Green Chilies
1/2 Cup Of Hain Pure Foods Safflower Mayonnaise
2 Large Minced Garlic Cloves
1/2 Cup Of Kraft Grated Parmesan Cheese
1 Teaspoon Of Sadaf Granulated Garlic Powder
1 Tablespoon Of Vegetarian Bourbon Barrel Worcestershire Sauce
Information:
Serving Size 6
242 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
This recipe is guaranteed to give you garlic breath, but it's all worth it. To start this wonderful recipe, preheat your oven to about 375 Fahrenheit, or roughly 190 degrees Celsius. Next empty out your quartered artichoke hearts into a metal strainer, and rinse and clean them thoroughly. Once your artichoke hearts are drained and dry, take out a large baking dish, and add into it the chopped artichoke hearts, chopped tomatoes and green chilies, mayonnaise, garlic cloves, parmesan cheese, garlic powder, and the Worcestershire sauce. Next take out a large solid wooden mixing spoon, and vigorously mix up all of the ingredients. You want a finished sauce that is extremely consistent and smooth. Once you are done mixing the artichoke dip, evenly spread it out in the casserole dish, making sure you have a consistent thickness. Next slide the baking dish into the oven, and bake it for about half an hour. Once you notice the cheese slightly bubbling, and the dip surface begin to turn golden, that is a good indication that the dip is done. Take it out on the oven, and let it sit on the kitchen counter for about five to ten minutes to cool down. Serve with Kettle Tortillas Yellow Corn Tortilla Chips, salsa, and some sour cream. We hope you enjoy this recipe, please check out our many other artichoke dip recipes.
