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artichoke-dip-2 recipe

Date:    Mon, 12 Dec 94 20:08:27 CST
 From:    Cynthia Barnes (cbarnes@bigcat.missouri.edu)
 Artichoke Dip
 1 package frozen artichoke hearts
 Marinate with italian herbs and some balsamic vinegar.
 1 onion, chopped fine
 As many garlic cloves as you desire. I use 3. Peeled and squinched up 
 into little pieces.
 1 large package of mushrooms, sliced
 1/2 cup or so f/f parmesan cheese
 Several spoonsfuls of f/f mayo and f/f sour cream.
 Dash vegetarian worcestershireshshchestshire   (you know what I mean)
 Stir together.  DON'T put in so much white stuff that it is too moist 
 because the mushrooms will release moisture and then it will get gross.
 Bake at 350 for about 30 minutes in a French White Corning Ware 
 casserole.  If you put it in anything else it will explode.
 This is great as a dip, or in a pita sandwich.
 kwlacto lacto