source Laurie Malley
A Fallen Leaf favorite... Serve with big chunks of great French Bread, preferably torn to have rough edges to grab the dip.
|4 ||Can||Artichoke quarters, drained |
|5 ||Teaspoon||Chopped Garlic|
|Salt and Pepper to taste|
|1 ½||Cup||Fresh Parmesian Cheese|
- Mix all ingredients together and put in an ovenproof casserole.
- Bake at 325° until bubbly and hot through.
- Put casserole in side of a large flat basket and freshly torn French Bread pieces and serve immediately.