|MasterClass in Japanese Cooking|
|by Emi Kazuko|
With exotic flavors and lovely presentations, Japanese cuisine intrigues and tempts many home cooks and challenges most.
51 - 60 of 515 for artichoke dip
Drain and chop artichokes. Mix in ... cheese, Worcestershire and garlic powder. Top with paprika. Bake at 350 degrees for 30 minutes. Serve warm with crackers.
Run garlic through ... hold long. Boil artichokes in water seasoned ... separated leaves, petal fashion, on platter with crabmeat dip in center and serve.
Combine chopped artichoke hearts, chopped chili ... degrees for 20 minutes or until heated through. Serve warm with tortilla chips or bread sticks, etc.
Drain moisture from artichoke hearts. Cut hearts ... in pie plate. Heat 25-30 minutes at 350 degrees (or 7-8 minutes in microwave). Serve with crackers.
Chop artichokes fine and mix with rest of ingredients. Bake at 350 until top is golden brown. Spread over crackers. Serve hot.
Drain artichokes. Puree in ... Place in ovenproof dish and heat at 350 degrees until hot and bubbly, about 30 minutes. Serve with tortilla chips or crackers.
Drain artichoke hearts. Add all ingredients. It can be served warm or cold. Spread on your favorite crackers.
In a large ... sour cream, spinach, artichoke bottoms, Monterey Jack ... with toasted pita chips that have been cut into wedges. Makes 8 to 10 appetizers.
Chop artichoke hearts and mix with mayonnaise and Parmesan cheese. put into small bowl and microwave for 10 minutes. Serve with wheat crackers.
Drain and chop artichoke hearts. Mix in ... minutes, until top is brown. Serve hot with corn chips. Stores well and can be reheated in microwave or oven.
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