ARTICHOKE DIP


Submitted by Ann Davies, Brentwood Bay Squadron


This recipe featured at the Brentwood Bay/Friday Harbor Pig War Rendezvous 2000 at Otter Bay Marina, Pender Island


1 tin Artichoke Hearts, drained and chopped
1 cup Mayonnaise
1 cup Parmesan cheese, freshly grated
2 cloves Garlic, minced

Mix all ingredients together in a baking dish

Bake at 350 F for 15 - 20 mins until top is brown and bubbly.

Serve hot with crackers or french bread.