Title: Castroville Artichoke Dip
Categories: Dip Appetizer Crockpot
Yield: 10 Servings

16	oz	Marinated artichoke hearts; drained & coarsly chopped
4	oz	Mozzarella cheese; shredded
1/2	c	Parmesan cheese; freshly grated
1/2	c	Mayonnaise
1		Garlic clove; minced
1/2	c	Fresh bread crumbs
1/2	ts	Paprika, sweet Hungarian
2	ts	Olive oil
		Baguette slices
		Bread sticks
		Crackers

Preheat oven to 325 F. Lightly oil a 1-quart slow-cooker crockery insert (for 10-serving recipe).

In medium bowl, combine the artichoke hearts, mozzarella and Parmesan cheeses, mayonnaise, and garlic. Spread evely in the prepared crockery insert.** Sprinkle the top with bread crumbs and paprika, then drizzle with the oil.

Bake until the top is crusty and golden brown, about 30 minutes.

Transfer crockery insert to the slow cooker, set on low (200 F). The slow cooker will keep the dip at proper serving temperature for up to 4 hours.

Serve with baguette slices, breadsticks, or crackers

** May be prepared a day or two in advance up to this point and refrigerated. Allow 5 or 10 minutes more in the oven.

From: _Ready And Waiting_ by Rick Rodgers, from the files of Linda Shogren

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