The Ferguson Recipes has 574 Recipes
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Fiesta Artichoke Dip AppetizersJancsi, Carol
Sweet and Spicy Bacon Wrapped Meatballs AppetizersFerguson, Dave
Coca-cola Chicken Wings AppetizersAnonymous
Cheese Fondue With Pesto AppetizersJancsi, Carol
Classic Swiss Fondue AppetizersJancsi, Carol
Fromage Forte AppetizersJancsi, Carol
Cheese Potato Pancakes AppetizersFerguson, Dave
Pizza Seven Layer Dip AppetizersFerguson, Dave
Japanese Style Macaroni Salad AsianWatori, Roy
Oriental Dipping Sauce AsianJancsi, Carol
Pork Tenderloin With Hoisin And Sesame Seeds AsianJancsi, Carol
Vegetable Teriyaki With Japanese Noodles AsianFerguson, Dave
Sweet & Sour Meatballs BeefAnonymous
Shish-kabob With Basmati Rice BeefBebla, Katrin
One Rib For Two BeefFerguson Jr., J. Carl
Jersey Beef BeefFerguson III, John C.
Roast Prime Ribs Of Beef BeefWerner, Delores
Beef And Peppers BeefJenkins, Mary
Sloppy Joes BeefGregory, Harriet
Carbonnades Flamande - Flemish Beef Stew BeefDawson, Celia E.
Full Page 4 x 6 5 x 7

1 package (1 oz) Lawry's Taco Spices and Seasonings
1 cup mayonnaise
1 package (8 oz.) cream cheese, softened
2 cans (14 oz. ea.) artichoke hearts, drained
1 cup shredded Monterey Jack cheese (about 4 oz.)
1/2 cup sliced green onions

Preheat oven to 350°. In medium bowl, combine all ingredients except 1/4 cup green onions. In 2-quart baking dish, spoon artichoke mixture.
Bake 25 minutes or until heated through.
Garnish with remaining green onions and serve, if desired, with tortilla chips and/or assorted fresh vegetables.

Makes 5 cups
Keywords: appetizers, artichokes, dips   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 11, 2009 by deebeeeff     Last Updated: November 14, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017


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