From Johnna’s Kitchen: Quick and Easy Artichoke Dip

 

 

 

 

 

 

 

 

 

 

 

 

One of the world’s oldest foods known to man, the artichoke is technically a flower bud that has not yet bloomed.

They were brought to the United States in the 19th century by French and Spanish immigrants. It wasn’t until the 20th century that artichokes were grown in the United States. California produces 100% of the United States artichoke crop, with Castroville, California calling itself the “Artichoke Center of the World.” In 1948, the future Marilyn Monroe (then Norma Jean) was crowned Castroville’s first “Artichoke Queen!” The top artichoke producers today are Spain, France, and Italy.

As you may have guessed, this week’s recipe from Johnna’s Kitchen is a tasty treat that’s great for parties, or even family movie night.

If you can remember “2, 2 & 2”, then you can make this dish – it’s THAT easy!

Quick & Easy Artichoke Dip

Ingredients:

2 cans artichokes, drained and chopped
2 cups mayonnaise
2 cups Parmesan cheese

9×13 baking dish

Preheat oven to 350 degrees.

Directions:

In a bowl, combine artichokes, mayonnaise, and Parmesan cheese, until well-mixed together.
Lightly spray cooking spray into baking dish.
Pour ingredients from bowl into pan.
Bake at 350 for 30 minutes uncovered.
Let cool slightly and pour into serving bowl, or serve straight from baking dish.

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