Dip, Feta Artichoke
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 14-oz. can artichoke hearts, drained, chopped
- 8 oz. Feta cheese, crumbled
- 1 cup mayonnaise
- 1/2 cup shredded Parmesan cheese
- 1 2-oz. jar diced pimientos, drained
- 1 clove garlic, finely minced
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