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18 servings, 2 Tbsp. (30 mL) each
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Serve with Triscuit Thin Crisps Crackers and fresh vegetable dippers.
Substitute 1 cup chopped cooked shrimp, or 1 drained and flaked can (170 g) crabmeat or salmon for the artichokes.
Add prepared horseradish and/or a dash of hot pepper sauce to the dip ingredients before baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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