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Stockyard Restaurant: Baked Artichoke Dip


BAKED ARTICHOKE DIP

Stockyard Restaurant Recipe

Makes 16 servings or about 4 cups

3 (6 oz.) jars artichoke hearts, drained, finely chopped
3 cloves garlic, minced
12 ounce cream cheese, softened
1 cup Parmesan cheese, grated
1/2 cup mayonnaise
1 tablespoon lemon juice
1 3/4 cups dry bread crumbs, finely crumbled

Preheat the oven to 375 degrees. Lightly grease a 2 quart casserole. In a medium bowl combine the chopped artichoke hearts and garlic. Add the mayonnaise, cream cheese, lemon juice and Parmesan cheese and stir well. Pour the mixture into the prepared casserole and sprinkle with breadcrumbs. Bake for 20 to 25 minutes. Serve with assorted crackers and/or breadsticks.

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