Appetizers & Starters |
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Baked Artichoke Dip - 2018
Recipe courtesy of Sherry Nohl or Ron Wozny
INGREDIENTS
PREPARATION
Chop artichokes (drained) in processor or by hand. Add all other ingredients and blend. For cheese and spinach, add as much as you like to get to the desired consistency.
Bake for 40 minutes at 350 degrees, preferably in a ceramic bowl or dish.
Serve warm or cool with tortilla chips, toasted french bread rounds and/or vegetable "fingers."
- 3 cloves garlic, minced
- 3/4 tsp. dill weed
- 2 cans artichoke hearts, 14 oz., drained and chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 8 oz. cream cheese
- Shredded Parmesan cheese, up to 1/2 cup
- 10 ounces frozen spinach, thawed and squeezed dry (optional)
PREPARATION
Chop artichokes (drained) in processor or by hand. Add all other ingredients and blend. For cheese and spinach, add as much as you like to get to the desired consistency.
Bake for 40 minutes at 350 degrees, preferably in a ceramic bowl or dish.
Serve warm or cool with tortilla chips, toasted french bread rounds and/or vegetable "fingers."
