Garlic Of Eatin' Dip

Klem's Garlic Of Eatin' Dip

GLUTEN FREE...SALT FREE....YIELDS 6 CUPS

Roasted Garlic & Artichoke Dip

HOT DIP:

1 Cup Good quality Mayonnaise

1/2 Cup Parmesan Cheese

1 Jar (6 1/2 oz) Artichoke Hearts

1/2 Cup Crab, Shrimp, or Almonds (optional)

3 Tbs. THE GARLIC OF EATIN'

Be sure to mix contents of package well before measuring. Drain and chop artichoke hearts. Mix with the remaining ingredients. Put in an oven proof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325°F or until bubbly.

Serve warm with crackers or bread squares.

COLD DIP:

1 Cup Mayonnaise

1 Cup Sour Cream

1 Jar (6 1/2 oz) Artichoke Hearts

1/2 Cup Parmesan Cheese (optional and extraordinary)

3 Tbs. THE GARLIC OF EATIN'

Drain and chop artichoke hearts. Mix with the remaining ingredients and place in serving container. Refrigerate at least three hours for flavors to blend.

CROCK-POT RECIPE: 1/2 Package over a roast or chicken in crock-pot. Add ½ cup water to bottom of pot & walk away!

Place contents of package into a clean jar. Shake well. It is important to mix up the spices before making each recipe. Store remaining dry mix in a cool, dry place.

Ingredients: Roasted Garlic, Onion, Tomato, Rosemary, Oregano, Pepper and Spices.

MADE IN A FACILITY THAT PROCESSES ALMONDS