Try these quick and easy dips for a backyard barbecue, bridal shower or holiday potluck.
Artichoke Dip
1 14 oz. can artichokes, drained, rinsed and chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese
2 cloves garlic
Vegetable Dip
2 cups raw broccoli, cut into bite-size pieces, including upper stem
2 cups green olives (halved or quartered)
1 bunch green onions, chopped
2 cloves garlic (or garlic powder)
1 cup mayonnaise
Artichoke Dip
Step 1: Mix ingredients together in an oven proof dish. Bake at 325°F for 30 minutes or until heated through.
Vegetable Dip
Step 1: Mix together.
Step 2: Cover and put in refrigerator for at least eight hours. Dip is best if refrigerated for 24 hours before serving. Serve with pita.
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