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Meatless Monday: Alis Southwestern Artichoke DipSouthwestern Artichoke Dip with Sweet Corn and Cayenne
- Two 14-ounce cans artichoke hearts, drained and finely chopped
- 1 cup corn kernels (fresh from two ears, or canned/frozen)
- 1 cup mayonnaise
- 2 cups freshly shredded Parmesan cheese
- 1 teaspoon paprika
- teaspoon cayenne pepper
- teaspoon salt
Directions:View on Big Girls Small Kitchen
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