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This recipe gets nothing but compliments. It\'s so easy and doesn\'t require any fancy ingredients.


1 14-ounce can artichoke hearts, chopped
1 cup regular or lowfat mayonnaise
6 to 8 ounces shredded Parmesan cheese
dash Tabasco sauce


Preheat oven to 350 degrees.

Combine all ingredients and place in a small baking dish.
Bake for 30 minutes, until bubbly. Serve with plain crackers.

Variation 1: Chile Cheese Artichoke Dip
Substitute shredded cheddar cheese
for the Parmesan and add a 4-ounce can of diced green chiles.
Serve with corn chips for dipping.

Variation 2: Crab and Artichoke Dip
Prepare standard recipe adding:
1 2-ounce jar chopped pimentos, drained
8 ounces crab meat, picked over
1 4-ounce can diced green chiles

Combine all ingredients and pour into baking dish.
Top with 1/3 cup toasted sliced almonds and serve with pita triangles or plain crackers

Variation 3: Spinach Artichoke Dip
Prepare standard recipe adding 1 10-ounce packaged frozen chopped spinach, thawed and 3 ounces of softened cream cheese.
Serve with tortilla chips or plain crackers.

Variation 4: Cold Artichoke Dip
Prepare standard recipe, decreasing mayonnaise to 1/2 cup and mashing artichokes well with a fork.
Chill before serving with crackers.

Variation 5:Artichoke Dip
14 oz. can of artichoke hearts, drained and chopped
3/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
dash of garlic powder
salt and pepper to taste

Heat oven to 350°.
Combine all ingredients thoroughly in a medium bowl.
Spread in an ungreased 9 inch quiche or pie pan or 1 quart shallow casserole.
Bake for 25 to 30 minutes or until thoroughly heated.
Serve hot or cold with crackers or vegetable dippers.


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