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Love this dip! it's great for Fall and the Holidays. Easy to make and fun to eat (tasty!) Enjoy!
Warm Parmesan and Artichoke Dip
1 14 oz. artichoke hearts, drained, chopped
1 cup shredded Parmesan Cheese
1 cup mayonnaise
1 clove garlic, minced **I use roasted garlic sometimes too (yum!)
2 Tbsp. chopped tomatoes
*optional1 green onion, sliced
Pre-heat oven to 350ºF.
Mix first 4 ingredients.
Spoon into shallow ovenproof dish or 9-inch pie plate.
bake 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with your favorite cracker.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
Mom's Hot Mushroom Dip
This indeed is my Mom's recipe. She makes this and places in a chafing dish with sterno under to keep warm during parties. I loved this as a kid - such a wonderful taste, very savory. It's a crowd pleaser. Enjoy! ~Diane
16oz. Fresh Mushrooms - Buttons, finely chopped
1/2 C Green Onions - finely chopped
4 Tbs Butter
2 Tbs Flour
1 Tbs Milk
1 C Sour Cream
1 tsp Hot Sauce
1/2 tsp Salt
1/8 tsp Pepper
1/8 tsp Paprika
Saute mushroom in butter, add onions and cook until onions are translucent. Sprinkle with flour, blend and brown lightly.
add milk & 1/2 sour cream, continue cooking over low heat
until tender. Add seasonings & remaining sour cream.
serve warm with wheat toast, triscuits or toast points
Recipe by: Phyllis C./Diane Baker
Photos by: Bing Images and Diane Baker for Canning and Cooking at Home
#holidayfoods #mushrooms #partyfood
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Diane Baker: Owner & Creator of Canning and Cooking at Home