Shelly's Recipe

WARM FETA AND ARTICHOKE DIP

Category: Dips - Hot

1 (14 oz) can artichoke hearts, drained and chopped
5 oz feta cheese, crumbled
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 (2 oz) jar chopped pimentos, drained
2 cloves of garlic, minced
Pita chips, Melba toast, corn chips or white corn tortilla chips, for dipping
Sliced, toasted French bread

Preheat oven to 350. Spray a pie plate with non-stick cooking spray. In a separate bowl, combine the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until well blended. Transfer to the pie plate and bake, uncovered, for about 25 minutes or until bubbly and lightly browned.

Serve with pita chips, melba toast, corn chips, or tortilla chips, or spread on sliced, toasted bread.