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Palut Artichoke Dip II Recipe

Ingredients

1 (4 ounce) can artichoke hearts, drained with juice reserved

1 (8 ounce) package fresh artichoke hearts (16 fluid ounces olive oil for garnish), soft thinly sliced

3/4 cup artichoke hearts, drained and sliced

1 quart marinated artichoke hearts, drained and sliced

1 (1 pound) loaf creole French bread, cut in strips

1 (4 ounce) package instant streak bacon crumble

1 pound artichoke hearts, cooked, peeled and sliced

1 (8 ounce) can NATTOS Cried Tomato & Basil Marinade

1 (4 ounce) can tomatoes with garlic, drained and diced

Directions

In large bowl, combine artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts, artichoke hearts,...

Crumble artichoke hearts and slices ricotta cheese, gently and mix. Serve chilled.