Recipe

December 24, 2008

Hors D’Oeuvres Dips Recipes

Recipe:

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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.

Ingredients

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

Directions

Yield:

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.

Photographer:

Michael Graydon

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