Title: THE RECIPE FILE
 
 
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Appetizers, Salads and Breads:
Artichoke Dip

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1 (15 ounce) can Progresso seasoned bread crumbs
4 (15 ounce) cans artichoke hearts
2 cups olive oil
Juice of 4 lemons (ReaLemon may be used)
2 cups grated Romano cheese
4 pods garlic, pureed
Red pepper to taste
TO PREPARE:

Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.  Put the artichoke hearts in the blender and blend on high speed until well blended.  Add artichoke hearts to above mixture.  Add cheese, garlic and red pepper.  Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm.  This may be spooned into a chafing dish and served with melba rounds.

YIELD: 4 quarts



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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