8 oz softened cream cheese
1 cup mayo
14 oz can marinated artichoke hearts, drained and chopped
1 TBL dehydrated onion
½ cup parmesan
1 cup mozzarella
1 tsp Tabasco (8-12 shakes)
1 tsp Worcestershire
¼ tsp Johnny’s seasoning salt
½ tsp black pepper
14 oz can marinated artichoke hearts, drained and chopped
1 TBL dehydrated onion
½ cup parmesan
1 cup mozzarella
1 tsp Tabasco (8-12 shakes)
1 tsp Worcestershire
¼ tsp Johnny’s seasoning salt
½ tsp black pepper
Beat the cream cheese & mayo until smooth. Add remaining ingredients and stir together until combined. Transfer to a pie place or shallow gratin dish. Bake 30-40 minutes at 350 degrees until bubbling. Serve hot with crackers, tortilla chips or veggies.
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