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Hot Parmesan-Artichoke Dip

Hot Parmesan-Artichoke Dip recipe
photo by:kraft
There was a time when this amazing dip, in all its hot Parmesan and artichoke goodness, hadn’t been invented. Glad we don’t live in that time.
time
prep:
10 min
total:
35 min
servings
total:
2-1/4 cups or 18 servings, 2 Tbsp. each
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posted:
1/9/2005
I used regular mayo and had a problem with all of the oil going to the top. It was pretty greasy when it came out of the oven, but still very good. Next time I am going to use fat-free mayo and it will probobly turn out much better.
posted:
1/5/2005
This is also very good by using cayanne pepper to taste and omitting the garlic, tomato and chives.
posted:
12/27/2004
Outstanding every time! Whenever I make this recipe, I always have to double it. People constantly ask for the recipe, and they can't believe how easy it is to make.
posted:
11/15/2004
It tastes very good and for a presentation you could put it on a heated loaf of campaigne bread.
posted:
10/27/2004
Everyone I know loves this dip. I add spinach to it.---It's amazing how you can hate every ingredient in this dip, but still love to eat it! : )
posted:
10/26/2004
I liked this but thought it tasted like mayo. Maybe use Miracle Whip instead of Mayo.
posted:
10/2/2004
Very easy to make. I added the spinach to the recipe and extra parmesan cheese and mayo, which gave it an excellent flavor. It was a huge hit with everyone. Great recipe for parties or just a snack.
posted:
7/19/2004
I made this as an appetizer and served with tortilla chips. Bake right before serving!!! It's more delicious right out of the oven!
posted:
7/13/2004
Easy recipe...good for formal events as well as just an afternoon snack!
posted:
7/7/2004
As good as TGIF's if not better
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