A wonderful, rich appetizer, that is extremely delicious with toasted French Bread.
Ingredients
- 0.5 cups mayonnaise
- 0.5 cups shredded Cheddar cheese
- 0.5 cups shredded Monterey Jack cheese
- 0.13 teaspoons onion salt
- 1 teaspoon dried dill weed
- 0.13 teaspoons lemon pepper
- 0.5 cans artichoke hearts , 14 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
-
3
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Bread Machine Challah I
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
Cream of Asparagus and Mushroom Soup
I had a delicious bowl of cream of asparagus soup at a cute cafe while on a work trip in Oklahoma City several years ago. I spent a year trying to recreate my own version of this heartwarming soup. With the collaboration of my family's ideas, I have come up with a version of the soup I serve for our formal holiday meals as a starter course.
Chef John's Homemade Eggnog
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.