Ab Fab Artichoke Dip/Sandwich Filling (Ovo La
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Categories: Digest, Dec.
Yield: 1 Servings
1 pk Frozen artichoke hearts
x Italian herbs
x Balsamic vinegar
x 1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
Pieces
1 lg Package of mushrooms,
Sliced
1/2 c Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 ds Worcestershireshshchestshire
(you know what I mean)
Marinate artichoke hearts with italian herbs and some balsamic
vinegar. I myself add a teaspoon or so of olive oil (someone will be
coming to measure me now, I'm sure).
Stir artichoke hearts and rest of ingredients together. DON'T put in
so much white stuff that it is too moist because the mushrooms will
release moisture and then it will get gross.
Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode.
This is great as a dip, or in a pita sandwich. I hope you like it,
and I promise not to post too often until I actually learn to measure
and write :-)
Posted by Cynthia Barnes to Fatfree
Digest [Volume 13 Issue 13]
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80รก
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