Ingredients:
14 Ounces Of Chopped Native Forest Fancy Natural Artichoke Hearts
1 Cup Of Kraft Mayo Real Mayonnaise
1 Cup Of Grated Racconto Grated Parmesan Cheese
2 Large Chopped Vidalia Onions
1 Cup Of Sharp Cheddar Cheese
3 Tablespoons Of Stonewall Kitchen Hot Pepper Jelly
1 Teaspoon Of Fine Ground Table Salt
2 Pinches Of Spicemaster Onion Powder
Information:
Serving Size 6
237 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
To prepare this wonderful onion artichoke dip recipe, you should begin by preheating your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius. Next take out a large mixing bowl, and add into the chopped artichoke hearts, real mayonnaise, parmesan cheese, cheddar cheese, onions, pepper jelly, salt, and onion powder. Using a solid mixing spoon, vigorously mix up these ingredients, until you have an even and consistent artichoke dip. Make sure you don't have any concentrated pockets of ingredients, you will want them spread out. Next take out a two quart baking dish, grease it with butter, and then spoon into it all of the artichoke dip. Make sure you scrape the sides of the mixing bowl, as you do not want to waste any of these delicious ingredients. Finally you will want to slide the baking dish into the oven, and bake the dip for roughly twenty minutes or so, or until the cheese begins to slightly bubble, and the surface becomes golden brown. Once the artichoke dip is done, let it cool off for five minutes before serving. Serve with a fresh bag of El Sabroso Salsitas Tortilla Rounds, or some baked French bread. I served this dish at a party, along with a bottle of Osprey's Dominion Vineyards Strawberry Wine, everyone just loved it.
