Lisa Stephenson
| 1 can (14 oz.) artichoke hearts--drained 1 package (8 oz.) cream cheese--softened 1 cup mayonnaise 1 cup finely shredded parmesan cheese 1 cup chopped onion Directions: Chop artichoke hearts and set aside. Stir together cream cheese and mayonnaise. Stir in artichoke hearts, parmesan cheese and onions. Spoon into 9-inch pie plate. Bake uncovered at 375 for about 25 minutes. Serve with crackers. May be refrigerated before baking for up to 24 hours. Increase time by 5 minutes for refrigerated casserole. |
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