Recipe for Clip Art-Ichoke Dip


1 10 oz. can seasoned bread
1 crumbs
2 14 oz. cans artichoke hearts
1 juice reserved
1 juice of 2 lemons
1 cup olive oil
1 cup grated parmesan cheese
2 cloves garlic, crushed or
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper or to taste
1 salt to taste


Boot oven to 350 degrees F. Mix bread crumbs, artichoke liquid, lemon juice and olive oil in large bowl. Blend artichokes in food processor or blender until finely minced. Mix artichokes into bread crumb mixture.

Add cheese, garlic and cayenne pepper, mixing well. Place into buttered 2-quart casserole. Bake for 20-30 minutes. Serve with Melba toast, crackers or celery sticks.

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