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Southwestern Artichoke Dip with Sweet Corn and Cayenne
http://www.biggirlssmallkitchen.com/2011/07/meatless-monday-alis-s...
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Ingredients
categorized
original
Two 14-ounce cans artichoke hearts, drained and finely chopped
1 cup corn kernels (fresh from two ears, or canned/frozen)
1 cup mayonnaise
2 cups freshly shredded Parmesan cheese
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Artichoke hearts
(
2
14-ounce cans
)
Corn
(
1
cup
)
Condiments
Mayonnaise
(
1
cup
)
Cooking & Baking
Cayenne pepper
(
1/4
teaspoon
)
Paprika
(
1
teaspoon
)
Salt
(
1/4
teaspoon
)
Dairy
Parmesan cheese
(
2
cups
)
Preparation
Read recipe preparation on
biggirlssmallkitchen.com
Big Girls Small Kitchen
www.biggirlssmallkitchen.com
All 594 recipes
Social Stats
44.5
Rating
1-100
17
Tweets
23
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Views
63
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Recipe Stats
Published July 18, 2011 (1 year ago).
3 people saved this recipe.
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