Recipe - Baked Artichoke Party Dip

2 tablespoon Chopped onion
1 teaspoon Pressed garlic
1/3 cup Dry sherry
3 Egg whites
1 Whole egg
One fourth cup Wholewheat bread crumbs
3 tablespoon Minced parsley
One fourth teaspoon Dried dill
1/8 teaspoon Cayenne pepper
1 cup Grated lowfat Mozzarella
cheese
One half cup Lowfat Ricotta cheese
10 ounce Marinated artichoke hearts;
drained and chopped

Date: Tue, 2 Apr 1996 09:51:49 0500 (EST)

From: Hazel Slone hslone@freenet.columbus.oh.us

Recipe By: the California Culinary Academy
1. Preheat oven to 350 degrees F. Lightly oil an 8inch square baking pan.

2. In a heavy skillet over mediumhigh heat, saute onion and garlic in
sherry until soft but not browned. Lightly beat egg whites until soft peaks
form. Spoon into a bowl and mix with whole egg, bread crumbs, parsley,
dill, cayenne, cheeses, and artichokes. Add sauteed onion and garlic. Pour
into oiled baking pan.

3. Bake until set (about 30 minutes). Let cool, then cut into about 25
squares. Serve warm or cold. NOTES
: Guests will devour these richtasting, meltinyourmouth pastries, so
make plenty. Use marinated artichokes for the best flavor, and lowfat
cheeses for the best nutritional value. This recipe can be made up to three
weeks ahead of time and frozen until ready to bake and serve.

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