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Saturday, April 24, 2010

Artichoke Dip


8 oz. cream cheese
1 cup mayo
1tbsp garlic powder (or more or less to taste)
12 oz. shredded parmesan cheese
1 can artichoke hearts


I used to be all homey and chop up the I just plop everything into the mixer and mix it a little longer so the artichokes get torn up more. Bake in oven at 350 until dip is bubbly and starts to brown.
I love to serve on wheat thins...but you could also use bread.

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