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Castroville Artichoke Dip

Serves: 10

   16 ounces marinated artichoke hearts, drained & coarsly chopped
   4 ounces mozzarella cheese, shredded
   1/2 cup parmesan cheese, freshly grated
   1/2 cup mayonnaise
   1 clove garlic, minced
   1/2 cup bread crumbs, fresh
   1/2 teaspoon paprika, sweet hungarian
   2 teaspoons olive oil
   Baguette slices
   Bread stick
   Cracker

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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.



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