Lizs artichoke dip

Lizs Artichoke Dip recipe

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Two 16-ounce cans artichoke hearts (not marinated)
1 cup mayonnaise
1 cup fresh Parmesan cheese
1 dash Lea and PerrinsWorcestershire sauce
1 dash Cajun ChefLouisiana Hot Sauce
1/8 teaspoon garlic salt
1 Tablespoon chopped parsley

Preheat oven to 350 degrees. Chop artichokes hearts, removing tough pieces. Mix all ingredients together well. Spread into a glass pie plate and sprinkle with chopped parsley. Bake for 20 minutes. Serve with melba rounds.

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