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Recipe Name: Artichoke Dip #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

8 Ounce(s) Cream cheese
12 Ounce(s) Mozzarella cheese, shredded
1 Cup(s) Mayonnaise
1 Cup(s) Grated parmesan cheese
1 Onion, finely chopped
2 Cloves garlic, finely
2 Jars, small marinated
artichoke hearts
2 Bags pita bread
Garry Howard, Cambridge, MA. <> Recipe By:
John Bilos - The following appetizer is sure to
be a crowd pleaser. I have never taken it anywhere without being asked
for the recipe. Cup up pita bread into chip size triangles, separate
and bake on a cookie sheet until crispy (approx 5 minutes). Combine
all other ingredients and mash (a KitchenAid mixer works great). Bake
in an uncovered casserole dish for approx 30 minutes @ 350 or until
bubbly. Serve hot out of the oven and scoop up dip with pita bread. If
you intend to take this to a party or are having friends over be
prepared to recite this recipe a number of times. My wife and I bring
xerox copies with us! John Bilos NOTES: I got this recipe off the
internet five years ago and have made it many times. I made it to take
to a party this past New Year's Eve (95). It was originally posted by
John Bilos at Bolt Beranek and Newman, Inc. in Cambridge, MA. What he
says is true. Someone asked for the recipe again on New Year's Eve. I
create my own adaption of the recipe by adding some green chiles. The
last time I made it, I used about 4 poblano chiles and 3 hot New
Mexican chiles roasted and chopped. I personally think this is a
delicious addition! CHILE-HEADS ARCHIVES From the Chile-Heads recipe
list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 278
Calories From Fat: 177
Total Fat: 20.1g
Cholesterol: 51.4mg
Sodium: 596mg
Potassium: 259.8mg
Carbohydrates: 12.5g
Fiber: 2.8g
Sugar: 2.8g
Protein: 13.5g

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