So. Good. Thank you, Gail. Thank you.
DANDELION AND ARTICHOKE SPREAD
This savory dip was the top winner in the National Dandelion Cookoff (who knew?!) at last year's Dandelion May Fest in Dover, Ohio (of all places?!).
1 cup mayonnaise
1 cup Parmesan cheese, grated
1 1/4 cups dandelion greens, chopped
1 1/2 cups cooked chicken, prepackaged or canned, chopped
2 13.75-ounce cans artichokes, drained and chopped
1/3 cup red bell pepper, chopped fine
1/4 cup onion, finely chopped
1/2 teaspoon garlic powder
3/4 cup mozzarella cheese, shredded
1 small loaf French bread, pita triangles or crackers
In a large mixing bowl, place mayonnaise, Parmesan cheese, dandelion greens, chicken, artichokes, red bell pepper, onion and garlic powder. Stir until well mixed. Place in a well-greased 9-by-13-inch glass baking dish. Spread out evenly. Sprinkle with mozzarella cheese.
Bake at 350 for 25 minutes or until top is golden brown. Serve with bread, pita or crackers.
-- Gail Harshbarger, Akron, Ohio