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Warm Olive-artichoke Dip

  • Makes 3 cups.


  • 1-1/4 cups mayonnaise
  • 1 cup shredded or grated Parmesan cheese
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 cup olives (you may use pimento-stuffed or your favorite type of olives), chopped


Combine mayonnaise and cheese. Add artichokes and olives. Mix well. Transfer to an ungreased 1-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serve with assorted crackers or tortilla chips.

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