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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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My husband, Mike, and I grow olives, so they often appear on our menus. In this recipe, olive add a little extra spark to ordinary artichoke dip.Armstrong Olives, Mike and Cindy Armstrong, Porterville, California Ingredients:
1-1/4 cups mayonnaise |
1 cup shredded or grated parmesan cheese |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup pimiento-stuffed or any spiced olives, chopped |
assorted crackers |
Directions:
1. In a bowl, combine mayonnaise and Parmesan cheese. Add artichokes and olives; mix well. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serve with crackers. Yield: 3 cups.
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