Hot Cucumber and Artichoke Dip
by Mastronardi Produce
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup chopped green onion
1 14-ounce can artichoke hearts, drained and chopped
1 Sunset seedless cucumber, chopped
1 garlic clove, crushed, optional
Crackers or rye bread
1. Heat oven to 350°F.
2. Mix mayonnaise and cheese in a small bowl. Stir in green onion,
artichoke hearts, cucumber and garlic. Spoon into a 1-quart casserole.
3. Cover and bake for 20-25 minutes, or until hot. Serve warm with crackers.
Makes 8 servings.