Dips & Appetizers

Artichoke Dip

16 oz can of artichoke heart, drained and chopped.

16 oz can of heart of palm, drained and chopped  (you could substitute spinach.)

Juice of 1 lemon

2 large leak, cleaned and thinly sliced and sautéed in 1 tsp butter.

1 cup of mayo

1/4 cup + 1 teaspoon grated parmesan cheese (could use a mix of parmesan/mozzarella)

Pepper

(could add green chilies)

Mix all except 2 tablespoons parmesan cheese.

Spread mix in a 9X13” pan.  Sprinkle with parmesan cheese.  Bake 20 minutes.

Nancy Huffman Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

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