Hot Parmesan Artichoke Dip -- Quad-Cities Online Recipe Book
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Hot Parmesan Artichoke Dip

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Easy and yummy.

Ingredients

1 can (14 ounces) artichoke hearts, drained, chopped
1 cup mayonnaise or Miracle Whip dressing
1 cup 100 percent grated Parmesan cheese
1 clove garlic, minced
2 tablespoons chopped tomato
2 tablespoons sliced green onions

Instructions

Preheat oven to 350 degrees. Mix all ingredients except tomato and onions. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20-25 minutes or until lightly browned. sprinkle with tomato and onions. Serve with Wheat Thins snack crackers.

Betty Dresselhaus
Davenport




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  Today is Wednesday, April 16, the 106th day of 2014. There are 259 days left in the year.
1864 -- 150 years ago: Yesterday some bold thief stole a full bolt of calico from a box in front of Wadsworth's store, where it was on exhibition.
1889 -- 125 years ago: A team belonging to Peter Priese got away from its driver and made a mad run across the Rock Island Bridge. The driver was thrown from his seat but not hurt.
1914 -- 100 years ago: Carlton Taylor was appointed district deputy grand master for the 14th
Masonic District of Illinois.
1939 -- 75 years ago: Moline's million dollar municipal airport was dedicated to air transportation and the national defense by Lt. Gov. John Stelle.
1964 -- 50 years ago: THE ARGUS will be election headquarters for Rock Island County tomorrow night, and the public is invited to watch the operation. The closing of the polls at 6 p.m. will mark the start of open house in the newsroom. Visitors will see staff members receiving, tabulating and posting returns.
1989 -- 25 years ago: Few bricks actually tumbled, but no one seemed to mind as about 1,000 people gathered to celebrate the formal start of demolition at the site of a downtown civic center.




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