2 - (8 ounce) cans of Grands Corn Biscuts
1 (4 ounce ) jar of sliced black olives, drained
1 (6 ounce) jar of marinated artichoke hearts, drained and diced
1 cup of salsa
1/2 stick of butter, melted
2 cups (8 ounces) shredded Mexican cheese blend
Sepate the biscuts and cut each into 8 pieces.
Combine the biscut pieces, artichokes, and olives in a large bowl. Stir in the salsa and butter. Add the cheese and mix well. Spoon the mixture into an ungreased 9 x 13" baking dish. Bake at 350 degrees for 30 minutes or until a light golden brown. Serves 12-15

Rosalee Decker
Home & Garden Party
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