Appetizer
1 can (14 oz/398 mL) artichoke hearts
(packed in water )
1 cup mayonnaise (250 mL)
1/2 cup grated Parmesan cheese (125 mL)
1/2 cup shredded cheddar cheese
Pinch Paprika
2 tablespoons toasted bread crumbs ( 25 mL)
Drain artichoke hearts. In food processor, combine artichoke hearts, mayonnaise, Parmesan and cheddar cheeses; process for 30 seconds or until mixture has desired consistency.
Transfer to microwave-safe serving dish. Sprinkle with paprika.
Microwave at Medium-High for 4 to 4-1/2 minutes or until dip is hot, stirring after 2 minutes and after it has finished cooking. Sprinkle with crumbs. Makes 2-1/2 cups(625 mL).
Conventional Method:
Prepare as described above, omitting paprika and toasted bread crumbs
( which are included in the microwave recipe to create a browned appearance). Place in baking dish and bake in 350 F (180 C) oven for 20-25 minutes or until browned and slightly puffed.