Ingredients
- 1/2 cup mayonaise (not salad dressing)
- 1/2 cup sour cream
- 8 oz cream cheese, softened to room temperature
- 28 oz marinated artichoke hearts, drained (I prefer the Cara Mia brand)
- 2 or more drops Tabasco sauce
- 1 or more cloves fresh garlic, squeezed
- 1 teaspoon fresh lemon juice
- 1 cup freshly grated Parmesan cheese
Directions
Preheat oven to 350F. Place all ingredients in a food processor and process until nearly smooth. Coat a 1 1/2 quart baking dish with nonstick vegetable spray, then pour in the mixture. Bake at 30 minutes or until lightly browned.
Serve with cocktail rye bread, french or soughdough bread, sliced thinly.
Note: You can bake this in several small dishes. When cool, cover with plastic wrap and freeze for later use. When ready to use, thaw, then remove plastic wrap and rewarm in the oven or microwave.
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Submitted 6/13/05.
Source: my files
Submitted By: Dale
goninergal@yahoo.com
Artichoke Dip