Save one side of the clam shell for serving. We will need
Ingredients
- 1 can biscuits
- 1 can artichoke hearts, chopped
- 1 each tsp. cayenne pepper
- 1 cup cheddar cheese, shredded
- 1 each green onion, chopped
- 1 each tsp. garlic powder
- 0.3 each tsp. oregano
- 1 each . Preheat oven as indicated on biscuit can.
- 2 each . Combine all ingredients in bowl.
- 3 each . Separate biscuits with fingers to make a pocket and stuff with mixture.
- 4 each . Bake for 10 minutes and serve.
Instructions
- 1
Baked Artichoke Pastry 13 Baked Artichoke Dip 1 Rye or Pumpernickel Bread, Round 1 lb. shredded cheddar cheese 7 green onions, chopped 1 can artichoke hearts, chopped 1 16 oz. sour cream 1 8 oz. whipped cream cheese 1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped 1.
- 2
Preheat oven to 350. 2.
- 3
Cut medium size hole on top of bread.
- 4
Remove inside of bread to hollow it out. 3.
- 5
In small saute pan cook onions and garlic in 1 tbsp. butter. 4.
- 6
In medium bowl combine all ingredients and blend well.
- 7
Add in the onions and garlic mixture and blend well. 5.
- 8
Scoop into bread mixture. 6.
- 9
Place top of bread back on. 7.
- 10
Cover bread completely in aluminum foil and bake for 60 minutes. 8.
- 11
Serve with the pulled out bread or other breads or crackers.
- 12
Baked Artichoke Dip 14 Baked Clams 48 littleneck clams 1½ cups bread crumbs 4 cloves garlic, minced 4 tbsp. roasted peppers, minced 4 tbsp. olive oil 1 tbsp. oregano 1.
- 13
First clean clams.
- 14
Pry them open with a butter knife (it is safer than steak knife).
- 15
Cut out the clam and reserve in bowl.