Artichoke-Chili Dip

* Exported from MasterCook *

Artichoke-Chili Dip

Recipe By : CAMPBELL'S ALL-AMERICAN RECIPES
Serving Size : 28 Preparation Time :0:00
Categories : Cambell's Dips & Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can campbell's condensed cream of celery soup -- or cream o
f chicken
-- soup (10 3/4 oz)
2 packages cream cheese -- softened (3 oz
-- each)
1 can artichoke hearts -- rinsed drained and
-- chopped (14 oz)
1 can chopped green chilies -- (4 oz)
1/2 cup grated parmesan cheese
paprika

Preheat oven to 375øF. Meanwhile, in 1-quart casserole, stir soup and
cream che
ese until as smooth as possible. Stir in artichokes, chilies and Parmesan.

Bake 15 minutes or until hot and bubbling. Stir; sprinkle with paprika. Serve
with crackers or tortilla chips for dipping. Makes about 3 1/2 cups.

TO MICROWAVE:

In 1 1/2-quart microwave-safe casserole, stir soup and cream cheese until smoot
h. Stir in artichokes, chilies and Parmesan. Microwave, uncovered, on HIGH 6
minutes or until hot, stirring twice during cooking. Sprinkle with paprika. S
erve as directed.

Softcook For Windows 2.0 (c) 1993, 1994

From the files of Sherilyn Palmer

MC formatted using MC Buster 2.0g & SNT on 8/29/98

By Sherilyn Palmer [dojspalm@sprint.ca]


- - - - - - - - - - - - - - - - - -