*  Exported from  MasterCook  *

                          Artichoke-Chili Dip

Recipe By     : CAMPBELL'S ALL-AMERICAN RECIPES
Serving Size  : 28   Preparation Time :0:00
Categories    : Cambell's                        Dips & Spreads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      can           campbell's condensed cream of celery soup -- or cream o
f chicken
                       -- soup (10 3/4 oz)
  2      packages      cream cheese -- softened (3 oz
                       -- each)
  1      can           artichoke hearts -- rinsed drained and
                       -- chopped (14 oz)
  1      can           chopped green chilies -- (4 oz)
    1/2  cup           grated parmesan cheese
                       paprika

Preheat oven to 375 F.  Meanwhile, in 1-quart casserole, stir soup
and cream cheese until as smooth as possible.  Stir in artichokes,
chilies and Parmesan.

Bake 15 minutes or until hot and bubbling.  Stir; sprinkle with
paprika.  Serve with crackers or tortilla chips for dipping.

Makes about 3-1/2 cups.

TO MICROWAVE:

In 1-1/2 quart microwave-safe casserole, stir soup and cream cheese
until smooth.  Stir in artichokes, chilies and Parmesan.  Microwave,
uncovered, on HIGH 6 minutes or until hot, stirring twice during
cooking.  Sprinkle with paprika.  Serve as directed.

Softcook For Windows 2.0 (C)1993, 1994

From the files of Sherilyn Palmer

MC formatted using MC Buster 2.0g & SNT on 8/29/98

By Sherilyn Palmer [[email protected]]

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