*  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 375øF.	Meanwhile, in 1-quart casserole, stir soup and cream che
 ese 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 smoot
 h.  Stir in artichokes, chilies and Parmesan.  Microwave, uncovered, on HIGH 6 
 minutes or until hot, stirring twice during cooking.  Sprinkle with paprika.  S
 erve 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 [dojspalm@sprint.ca]
 
 
                    - - - - - - - - - - - - - - - - - -