42 ounces canned artichoke hearts
3 cloves garlic, mashed
2 cups mayonnaise
1 1/2 teaspoons worcestershire sauce
3 cups parmesan cheese, grated
1/4 teaspoon white pepper
Servings: 50
1. Drain and chop artichoke hearts
2. Stir remaining ingredients into artichoke hearts
3. Pour into 2 one-quart ovenproof bowls or pans. Bake at 350°F until mixture reaches 165°F (20-25 minutes). Serve warm (above 140°F) with chips or crackers.
Yield: 50 1/8 oz portions
3 cloves garlic, mashed
2 cups mayonnaise
1 1/2 teaspoons worcestershire sauce
3 cups parmesan cheese, grated
1/4 teaspoon white pepper
Servings: 50
1. Drain and chop artichoke hearts
2. Stir remaining ingredients into artichoke hearts
3. Pour into 2 one-quart ovenproof bowls or pans. Bake at 350°F until mixture reaches 165°F (20-25 minutes). Serve warm (above 140°F) with chips or crackers.
Yield: 50 1/8 oz portions
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