Buckley'S Fine Filet Grill Artichoke Dip

• 3 (14 ounce) cans artichoke hearts
• 1 1/2 cups ranch dressing
• 1 1/2 cups Italian style breadcrumbs
• 1 1/4 cups grated parmesan-romano cheese mix
• 1 tablespoon minced garlic
• 1 tablespoon paprika
• 1 French baguette
• salt & pepper
• 1/4 cup butter (optional)

1. Toast chips: Slice baguette into 1/4 inch slices.
2. Butter tops if desired.
3. Place on cookie sheet & toast in oven at 350F for 10-15 min--or until desired crunchiness.
4. Artichoke Dip:
5. Strain artichoke hearts & place in mixing bowl.
6. Break up hearts with hands or spoon.
7. Add ranch, bread crumbs, grated cheeses, & mixed garlic.
8. Mix well.
9. Salt & pepper to taste.
10. Place dip in shallow baking dish.
11. Sprinkle paprika on top.
12. Bake 15-20 minute--top should brown nicely.
13. Remove & let cool 5 minutes before serving.

ranch dressing, italian style breadcrumbs, parmesanromano cheese, garlic, paprika, baguette, salt, butter

Taken from www.food.com/recipe/buckleys-fine-filet-grill-artichoke-dip-273232 (may not work)