Sue Mallick with Food City presents a fresh recipe for Hot Parmesan Artichoke Dip at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Ingredients: 1 1/2 cups mayo 3 jars marinated quartered artichoke hearts, drained and chopped 2 cans chopped green chiles, drained 2 cups freshly shredded parmesan cheese 4 tsp minced garlic Stir together all ingredients and spoon into a 3 qt slow cooker. Cover and cook on low 4 hours. Stir well before serving. Serve with baguette slices or assorted crackers.
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