April 11, 2010

ARTICHOKE DIP


 
2/3 cup Parmesan cheese
1 14 oz. can artichoke hearts
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 tablespoon pimiento peppers, chopped
2 tablespoons green onion, thinly sliced
1 clove garlic, pressed
1/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 tablespoon lemon juice, freshly squeezed
 
Preheat oven to 325 degrees F.Grease a medium sized casserole dish or spray with olive oil spray.
Combine cheese, mayonnaise and whipping cream. Put garlic clove through a garlic process and stir in.
Drain and chop artichokes and stir in along with the pimientos, onions, red pepper flakes, olive oil and lemon juice.
Bake 25 minutes or until golden.

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