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Castroville Artichoke Dip
16 oz Marinated artichoke hearts; drained & coarsely chopped
4 oz Mozzarella cheese; shredded
1/2 c Parmesan cheese; freshly grated
1/2 c Mayonnaise
1 Garlic clove; minced
1/2 c Fresh bread crumbs
1/2 ts Paprika, sweet Hungarian
2 ts Olive oil
Preheat oven to 325 F. Lightly oil a 1-quart slow cooker insert (for 10-serving recipe).
In medium bowl, combine the artichoke hearts, mozzarella and Parmesan cheeses, mayonnaise, and garlic. Spread evenly in the prepared slow cooker insert. ** Sprinkle the top with bread crumbs and paprika, then drizzle with the oil.
Bake until the top is crusty and golden brown, about 30 minutes.
Transfer slow cooker insert to the slow cooker, set on low (200 F). The slow cooker will keep the dip at proper serving temperature for up to 4 hours.
Serve with baguette slices, breadsticks, or crackers
May be prepared a day or two in advance up to this point and refrigerated. Allow 5 or 10 minutes more in the oven.
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