*  Exported from  MasterCook  *

                           Artichoke-Chili Dip

Recipe By     : CAMPBELL'S ALL-AMERICAN RECIPES
Serving Size  : 28   Preparation Time :0:00
Categories    : Cambell's                        Dips & Spreads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           campbell's condensed cream of celery soup -- or cream o
f chicken
                        -- soup (10 3/4 oz)
   2      packages      cream cheese -- softened (3 oz
                        -- each)
   1      can           artichoke hearts -- rinsed drained and
                        -- chopped (14 oz)
   1      can           chopped green chilies -- (4 oz)
     1/2  cup           grated parmesan cheese
                        paprika

Preheat oven to 375°F.  Meanwhile, in 1-quart casserole, stir soup
and cream cheese until as smooth as possible.  Stir in artichokes,
chilies and Parmesan.

Bake 15 minutes or until hot and bubbling.  Stir; sprinkle with
paprika.  Serve with crackers or tortilla chips for dipping.

Makes about 3-1/2 cups.

TO MICROWAVE:

In 1-1/2 quart microwave-safe casserole, stir soup and cream cheese
until smooth.  Stir in artichokes, chilies and Parmesan.  Microwave,
uncovered, on HIGH 6 minutes or until hot, stirring twice during
cooking.  Sprinkle with paprika.  Serve as directed.

Softcook For Windows 2.0 ©1993, 1994

From the files of Sherilyn Palmer

MC formatted using MC Buster 2.0g & SNT on 8/29/98

By Sherilyn Palmer [dojspalm@sprint.ca]

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