Italian Artichoke Pie
3 ounce package cream cheese, softened
teaspoon garlic powder
cups shredded mozzarella cheese (6 ounces)
cup ricotta cheese
cup mayonnaise or salad dressing
14 ounce can artichoke hearts, drained
15 ounce can (3/4 cup) garbanzo beans, rinsed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
2 ounce jar diced pimientos, drained
tablespoons snipped parsley
unbaked 9-inch pastry shell
cup grated Parmesan cheese
small tomatoes, sliced
- In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 cup of the mozzarella cheese, the ricotta cheese, and mayonnaise or salad dressing. Stir until thoroughly combined.
- Quarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimientos, and parsley into the cheese mixture. Pour into pastry shell.
- Bake in a 350 degree F oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes. Arrange tomato slices and quartered artichoke hearts over the top. Cut into wedges. Makes 8 servings.
Nutrition Facts(Italian Artichoke Pie)
- Per serving:
- 764 kcal cal.,
- 47 g fat
- (20 g sat. fat,
- 234 mg chol.,
- 1152 mg sodium,
- 51 g carb.,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet