" Buckley's Fine Filet Grill" Artichoke Dip

This is a hit from my uncle's Steakhouse, Buckley's. It has been in the family for years. I don't think I've met anyone who doesn't like it.

• Ready In: 45 mins
• Serves: 12-15

Ingredients

• 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)

Directions

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.