Appetizers and Beverages from Santa Fe Kitchens

Artichoke Hors d'oeuvre Makes 6 to 8 servings 1 can artichoke hearts, drained and finely chopped 1 cup grated Cheddar, Parmesan, or Romano cheese 1/2 cup diced tomatoes 3/4 cup mayonnaise 1/2 teaspoon fresh dill Optional: 1 package dry Good Seasons Italian salad dressing mix 1 French baguette, cut into thin slices Preheat the broiler. Mix together all ingredients except for the baguette slices. Top each slice with some artichoke mixture and place on a baking sheet. Broil until toppings are bubbly and golden brown. Serve immediately. Note: Instead of serving on a baguette, the mixture can be baked at 350 degrees F. for 20 minutes and then served on Melba toast or crackers.Museum of New Mexico Foundation Staff is the author of 'Appetizers and Beverages from Santa Fe Kitchens ', published 2007 under ISBN 9781423603382 and ISBN 1423603389.