Serves: 10
Total Calories: 193

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 fresh bread crumbs
1/2 teaspoon sweet hungarian paprika
2 teaspoons olive oil

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 in a 325 degree oven 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.

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

Nutritional Facts:

Serves: 10
Total Calories: 193
Calories from Fat: 145

More Recipes from the Cook'n Fix & Forget Cookbook:
BBQ Meatballs
Castroville Artichoke Dip
Crockpot Appetizer Ribs
Spiced Cider
Swedish Meat Balls