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Manhattan Artichoke Dip Recipe

Ingredients

2 cups distilled white vinegar

1 (15 ounce) can artichoke hearts, drained

1 onion, diced

1 (6 ounce) can condensed cream of mushroom soup

1 cup diced celery

2 tablespoons minced fresh parsley

2 tablespoons lemon juice

1 cup Old Bay Whipping Power

Directions

In a large saucepan, combine the vinegar, artichoke hearts, onion, mushrooms, soup, celery, parsley, lemon juice and oil. Stir gently over medium heat until vegetables are tender. Bring mixture to a slow boil and cook, stirring constantly, until mixture thickens.

Meanwhile, in a small saucepan, heat the cream of mushroom soup over low heat. Mix in the celery mixture, whisking thoroughly. Return mixture to a slow boil and cook, stirring constantly, until creamy; about 13 minutes.